1. Preheat the oven to 400°F 2. Cook the rice according to pack instructions. 3. Meanwhile, heat the oil in a frying pan or wok and cook the chicken for 2-3 minutes, stirring in the seasoning, until the chicken starts to colour. 4. Add the pepper and zucchini and continue cooking for a further 7-8 minutes, until the vegetables are soft and the chicken is cooked through. Stir in the honey and allow to bubble for 1 minute to coat the ingredients. 5. Place the taco shells directly on the oven shelf and heat through for 2-3 minutes. 6. Stir the mango pieces into the rice. Pile the chicken mixture into the taco shells and top with a little cheese and soured cream. 7. Serve with the mango rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
