Rugby World UK – August 2019

CHICKEN TACO BOWLS

SERVES 4

O1 corn on the cob

O1 teaspoon of olive oil

O4 corn tortillas

O400g cooked chicken breast

OHandful of fresh coriander

O4 jalapeños, chopped

OZest and juice of a lime

O2 tablespoons of light

mayonnaise

O1 teaspoon of Sriracha sauce

OJuice of half a lime

OHalf an iceberg lettuce, shredded

2

1 Heat the oven to 200°C (gas mark 6).

Brush the corn with oil and fry in a

non-stick pan until tender and charred,

then cut away the kernels with a knife.

2 Heat the tortillas in the oven, one at

a time, until just coloured. Mould each

one over a large glass jar or tumbler to

make a ‘bowl’ – wear clean oven gloves

to do this or use a clean tea towel.

3 Shred the chicken and mix in a bowl

with the corn, coriander, jalapeños and

the zest and juice of a lime. Season.

4 In another bowl, add the mayonnaise,

Sriracha sauce and juice of half a lime

with a little water for the dressing. Whisk.

5 Put the lettuce into each taco bowl,

top with the chicken and pour over your

desired amount of dressing. Enjoy!

FEED

RECIPE

Good To Know

STEPS

TO SUCCESS

Add something extra to your

sprints with a bit of work in the

gym, using tension and jumps

3

TRAIN

1

SINGLE-LEG HURDLES

// 3 x 4 REPS EACH LEG

Hop one-legged over up to six

hurdles. Use your arm to throw

your body up, trying to get as much

height as possible. Try to land softly.

At the end, return using other leg.

3

RESISTANCE SPRINTS

// 3 x 4 REPS

Using a Theraband around

the waist, or a harness, get

a mate to hold you back as you

attempt to reach top speed. Keep

your chest up, maintain knee

action and pump the arms.

2

STEP-DOWN LUNGE

// 3 x 5 REPS EACH LEG

Stand on a step. Keeping

one foot on the step, take a

long stride forward, land and lower

down into a deep lunge position.

Push back up as dynamically as

you can. Repeat with alternate leg.