Dinner inspiration
Taco Bowl
Build a colourful bowl with rice, beans, chopped nuggets and salsa. Built around Santa Fe Nacho Chicken Nuggets, with clear prep, reliable sequencing and practical make-ahead notes.
Step by step
Method
- 01
Cook the Watson Ridge chicken
Prepare the Santa Fe Nacho Chicken Nuggets according to the package directions. Rest for 2 minutes; slice only if needed for comfortable, evenly distributed bites.
- 02
Prepare the grain
Cook or reheat cilantro-lime rice until steaming. Fluff with a fork, season with a pinch of salt and fold in one teaspoon olive oil to keep the grains separate.
- 03
Prep the vegetables
Cut black beans, corn, tomato and avocado into bite-size pieces. Keep cool vegetables crisp and briefly warm any vegetables that are meant to be served hot.
- 04
Make the sauce ready
Stir the fresh tomato salsa until smooth. If it is thick, loosen it one teaspoon at a time with water or citrus juice so it drizzles cleanly.
- 05
Build four complete bowls
Divide the grains among four shallow bowls. Arrange the vegetables in distinct sections, then add the warm chicken as the centrepiece.
- 06
Finish at the table
Spoon over the sauce, add crushed tortilla chips and lime and serve with citrus wedges. Let everyone add extra sauce after the first toss.
Cook with confidence
Notes that make it work
Preparation directions vary by product and appliance. Use the current package as the authority for cooking temperature and time.
Rest the cooked chicken briefly and add wet sauces as late as possible so crisp coatings and grilled surfaces keep their character.
Wash and cut the produce, mix the sauce and prepare the base in advance. Cook the chicken closest to serving time.
Cool leftovers promptly, refrigerate in sealed containers and follow current food-safety guidance when reheating and serving.
