Tomato Chicken Taco Bowl

• 52 g (2 small tortillas) Corn tortillas
• 7 g Olive oil (½ tbsp)
• 1.5 g Salt (¼ tsp)
• 45 g dry Long-grain white rice (¼ cup dry)
• 210 g Water (1 cup)
• 60 g raw Red onion (2.1 oz raw)
• 6 g raw (2 cloves) Garlic
• 2 g Chili powder (¾ tsp)
• 1 g Ground cumin (½ tsp)
• 0.5 g Dried oregano (½ tsp)
• 100 g Tomato sauce (3.5 oz)
• 180 g raw Chicken breast (6.3 oz raw)
• 15 g Lime juice (1 tbsp)
• 6 g raw Cilantro (⅓ cup chopped)

You'll need: Baking sheet, Parchment paper, Small saucepan with a lid, Sieve, Frying pan with a lid, 2 forks, Cutting board and knife.

Method

1. Bake the tortilla strips

   Heat the oven to 200°C (400°F) and line the baking sheet with parchment paper. Cut the tortillas into thin strips, toss them with a teaspoon of the oil and a pinch of the salt, and spread them out on the sheet. Bake for 7–9 minutes, until golden and crisp.

   Stir them once at the halfway mark. The thin edges brown first.

2. Cook the rice

   Rinse the rice in the sieve. Put it in the saucepan with 90 g (⅓ cup) of the water and a pinch of the salt, bring to a boil, then cover, turn the heat to low and cook for 12 minutes. Leave it covered off the heat for 5 minutes.

   Use the tortilla baking time to get the rice on. Both finish around the same time as the chicken.

3. Simmer the chicken in tomato sauce

   Dice the onion and mince the garlic. Heat the rest of the oil in the frying pan over medium heat and cook the onion for 3 minutes, until soft. Stir in the garlic, chili powder, cumin and oregano for 30 seconds. Add the tomato sauce, the rest of the water and the rest of the salt, then nestle in the whole chicken breast. Cover, turn the heat to low and simmer for 15–18 minutes, turning once, until the chicken is 74°C (165°F) in the thickest part. Shred it with two forks and stir it into the sauce.

   Keep the pan at a gentle bubble. A hard boil makes the chicken tough and stringy.

4. Build the bowl with lime and cilantro

   Spoon the rice into a bowl and top with the saucy chicken. Chop the cilantro. Scatter over the tortilla strips and cilantro and squeeze the lime juice over everything.

   Add the tortilla strips last so they stay crunchy.

Swaps

• Chicken breast → Boneless chicken thighsJuicier and more forgiving, with about 60 kcal more. Simmer 5 minutes longer.
• White rice → Brown riceMore fiber and a nuttier taste. Cook it with twice its weight in water for 25 minutes.