MEXICAN CHICKEN WITH CORN SALSA & RICE

Light, zingy and oh so tasty!!!!
This meal can be thrown together really quickly and is full of flavour!!
My two girls eat this too, I just leave out the chilli flakes and jalapeño. YUM!!!!

Serves 2

Ingredients:

• 2 small chicken breasts or 4-6 chicken tenderloins

• 2 tablespoons extra virgin olive oil

• 1 teaspoon dried cumin

• 1 teaspoon dried coriander

• 1 teaspoon minced or fresh garlic

• 1/2 juicy lime, juice squeezed

• 1/3 cup coriander, chopped

• 1 tablespoon honey

• 1/2 teaspoon chill flakes (optional)

• 3/4 cup white rice, rinsed

• 1.5 cups water

• 1 teaspoon extra virgin olive oil

  Salsa:

• 1 cup cherry tomatoes, quartered

• 180g canned corn, drained

• 1 small red capsicum, diced

• 1/2 small red onion, finely diced

• 1 small avocado, diced

• 1/4 cup coriander, chopped

• 1 tablespoon extra virgin olive oil

• 1/2 juicy lime, squeezed

• Pinch sea salt flakes

• Fresh lime and jalapeño slices to serve (optional)

Method:

1. For the rice: rinse the rice well under cold water. Place the rice, water & 1 tablespoon of extra virgin olive oil in a medium saucepan. Bring to a boil, turn right down low to a simmer, put the lid on and cook for approx. 1215 mins or until cooked through. Let it stand for 5 mins and then fluff it with a fork.

2. In a medium-sized bowl, marinate the chicken tenderloins/ chicken breasts with olive oil, cumin, coriander, garlic, lime, fresh coriander and honey.

3. Place a large frying pan on medium heat. Add a little olive oil if you need to. Cook the tenderloins/breasts for about 4-5/6-7 minutes on each side or until just cooked through.

4. Meanwhile, for the Mexican salsa, place all ingredients into a bowl and mix well.

5. To serve: Place the rice among bowls, then spoon over the Mexican salad and then top with the chicken pieces. Squeeze over some fresh lime juice, season and serve.