Lettuce Bowl with BBQ Chicken
Posted On April 30, 2021
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Lettuce Bowl with BBQ Chicken
Equipment
- Frying Pan, Slotted Spoon
Ingredients
- 600 gram chicken thighs
- 200 ml bbq sauce
- 1 can whole corn (340 gram)
- 1 bell pepper mix (green, red, orange or yellow)
- 2 tbsp sunflower oil
- 1 can kidney beans
- 1 lime
- 1 iceberg lettuce
- 2/3 cup shredded tex-mex
- 1 tbsp olive oil
- ½ cup water
Instructions
- Cut the chicken in strips. Pour the bbq sauce in a small frying pan, add the water and bring to a boil. Add the chicken and let it stew for 7 – 10 minutes till done!
- Drain the corn. Cut the bell pepper in small cubes. Heat the sunflower oil and fry the corn and bell pepper for 10 minutes. Drain the kidney beans and rinse. After 5 minutes add them to the corn and bell pepper.
- In the meantime brush the lime and grate the green from the lime above the mixture. Squeeze half of the lime juice into the mixture.
- Take the outside leaves carefully of the lettuce and divide over 4 plates.
- Divide the chicken over the lettuce bowls using a slotted spoon. Put on each portion some shredded cheese and 2 tbsp of the mixture.
- Cut the rest of the lettuce and sprinkle some olive oil and the juice of the other halve of the lime. Serve with that the rest of the mixture and the shredded cheese on the side.