Chicken taco bowl

1. Preheat the oven to 180°C.
2. Place the chicken thighs in a roasting tray, drizzle with olive oil, and season with a pinch of salt and pepper.
3. Add the chopped tomatoes and toss well.
4. Roast in the oven for 50 minutes.
5. Place diced avocado and tomato in a bowl and season with a pinch of salt and pepper to taste. Toss gently.
6. Divide the nacho chips between two bowls, and top each with two cooked chicken thighs.
7. Add a dollop of the avocado and tomato salsa in each, and sprinkle with grated cheese.
8. Garnish with coriander if using, and serve.

Tip: Serve the chicken pieces whole or shredded in this recipe. Chicken is best shredded once cooled as the meat fibre is easier to tear.