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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 girls eat this too, I just leave out the chilli flakes and jalapeño. Yum!
Course Dinner, Lunch
Keyword Chicken, Dairy Free, Egg Free, Nut Free
Allergen Dairy-free, Egg-free, Nut-free
Protein Chicken
Member Free
Servings 2
Calories 1097

Ingredients

  • 2 small chicken breasts or 4-6 chicken tenderloins
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried cumin
  • 1 tsp Fresh coriander
  • 1 tsp minced or fresh garlic
  • 0.5 juicy lime juice squeezed
  • Fresh coriander chopped
  • 1 tbsp honey
  • 0.5 tsp chilli flakes optional
  • 0.75 cup white rice rinsed
  • 1.5 cups water
  • 1 tbsp extra virgin olive oil

Salsa

  • 1 cup cherry tomatoes quartered
  • 180 g canned corn drained
  • 1 small red capsicum diced
  • 0.5 small red onion finely diced
  • 1 small avocado diced
  • 0.25 cup Fresh coriander chopped
  • 1 tbsp extra virgin olive oil
  • 0.5 juicy lime squeezed
  • pinch sea salt flakes

Instructions

  • Place the rice, water and olive oil in a medium saucepan over high heat. Bring to the boil, then turn the heat down to a simmer, put the lid on and cook for 12–15 minutes or until cooked through. Let stand for 5 minutes and then fluff it with a fork.
    0.75 cup white rice, 1.5 cups water, 1 tbsp extra virgin olive oil
  • For the chicken: Place all the ingredients in a bowl and mix well.
    2 small chicken breasts, 2 tbsp extra virgin olive oil, 1 tsp dried cumin, 1 tsp Fresh coriander, 1 tsp minced or fresh garlic, Fresh coriander, 1 tbsp honey, 0.5 tsp chilli flakes
  • Place a large frying pan over medium heat. Add a little extra olive oil if needed and cook the breasts/tenderloins for 6–7 minutes/4–5 minutes on each side or until just cooked through.
    2 small chicken breasts
  • Meanwhile, for the salsa, place all the ingredients in a bowl and mix well.
    0.5 juicy lime, 1 cup cherry tomatoes, 180 g canned corn, 1 small red capsicum, 0.5 small red onion, 1 small avocado, 0.25 cup Fresh coriander, 1 tbsp extra virgin olive oil, pinch sea salt flakes
  • To serve: Divide the rice among bowls, then spoon over the salsa and top with the chicken. Squeeze over some fresh lime juice, season and serve.
    0.5 juicy lime