Mexican Fiesta

Gather your friends and family around for this Mexican feast!

Swap the chicken for extra veggies, tofu or shredded shiitake meat for a veggie version.

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Ingredients
- 1 Jar of Nutty Bay Cheesy Cashew cheese
- 1 bottle of Azteca margarita mix
- 1 packet of Dona chola tortillas

Shredded Chicken & Lentils
- 3 x Chicken breasts
- 2 tbs Ghee
- 1 tin of Brown lentils
- 1/2 cup of Peas Or Beans
- 2 x Zucchini, roughly chopped
- 1 heaped tsp Gevity natural bone broth concentrate
- 1 cup of cooked Quinoa (optional)
- 500ml Passata or tinned tomatoes
- 1 tbs Paprika
- 1 tsp Cumin
- 1/2 tsp salt
- 1 tsp Chilli flakes
- Fresh Spring onions, for topping
- Squeeze of lime

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1. Heat a large pot on the stovetop with the ghee on medium heat.

 
2. Add the chicken breasts and brown them with the paprika, cumin and chilli flakes. Fry for a minute a side.

3. Add the passata, salt and zucchini. Add move zucchini or passata If it’s looking a bit dry. Simmer covered on medium low for 40 - 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.

4. Pull off the heat, shred the chicken up with the forks and mix in the frozen peas, cooked quinoa and tinned lentils - this should make it a nice chunky mix.

5. Place into a bowl and serve with the tortillas, cashew cheese and margarita mix! A sprinkle of freshly chopped spring onions and a squeeze of lime on top! YUM!

Recipe and images by 

Holly APD & Nutritionist @paradise_pantry