Grab a midweek taste of Mexico with this colourful, high protein meal that the whole family will love.
Serves 4 ~ 10 mins prep ~ 30 mins cook time
300g chicken breast (raw weight)
2 cloves garlic, crushed
100g rice (uncooked weight)
½ red onion, chopped
1 red bell pepper, diced
100g sweetcorn (drained)
100g red kidney beans (drained)
1 large tomato, peeled and chopped
1 medium avocado, stone removed, flesh diced
1 tbsp fresh lime juice
½ chilli, chopped
Handful fresh coriander, chopped
1 tsp oregano
1 tsp paprika
1 tsp ground cumin
½ tsp. chilli flakes
Cook the rice according to packet instructions, drain, and transfer onto a plate to cool.
Meanwhile chop the chicken into cubes, season with salt, pepper, the dry spices and crushed garlic.
Heat a non stick pan and fry the chicken for about 3-4 minutes. Add in the chopped onion and diced peppers and continue to cook for another 3-4 minutes.
Next add the drained corn, beans and the cooked rice, mix well and cook for another 2 minutes.
Remove from the heat, and add the peeled and diced tomato. Mix. (Tip: To easily peel the tomato, pour boiling water over it for about 1 min, the skin will then easily come off.)
To serve, divide the rice between plates, top with avocado, drizzle with fresh lime juice, and sprinkle with chopped chilli and coriander.