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