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Tenderste broccoli and chicken burrito
t a e Trf the o k e we
FOR THE SALSA MIX: 1 avocado, chopped or sliced 3 tomatoes, sliced 1/2 red onion, thinly sliced Small bunch coriander, chopped 2 tsp dried chilli flakes 2 tbsp olive oil Juice of 1 lime Sea salt and pepper FOR THE SPICED CHICKEN: 4 chicken thighs, skinless and boneless 2 tsp ground cumin 2 tsp ground paprika 1 tbsp olive oil Juice of 1 lime Sea salt and pepper FOR THE BURRITO: 4 chicken thighs, skinless and boneless 1 tbsp olive oil 200g Tenderstem broccoli 70g Cheddar cheese, grated 50g plain yoghurt 4 tortilla wraps 1 packet of spicy Mexican rice (250g)
For the salsa, combine all the 1 ingredients in a bowl, mix well and leave to one side. the chicken thighs as thinly as 2uminSlice possible and place in a bowl. Add the and paprika and then mix. Add the olive oil to a large frying pan d heat on a medium to high heat. Add n and leave for 2 minutes until i d lden, then turn and Finish with a Serves: 3 on with salt and en is cooked ol. an down and add d fry the Tenderstem broccoli leave to cool. Whilst you wait, structions. y, assemble the burrito dients still hot. If
you re preparing for tomorrow s lunch, make sure all the ingredients have cooled before assembling. Fill your tortilla up with a quarter of the rice, salsa, chicken, grated cheese, yoghurt and Tenderstem broccoli. Enjoy hot, or if assembling for lunch, tightly wrap in greaseproof paper and tin foil and refrigerate.
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