What will i need?
- 7 oz. (300g) chicken breast
- 2 cloves garlic, crushed
- scant ½ cup (100g) rice
- 2 tbsp. coconut oil
- 1/2 red onion, chopped
- 1 red pepper, diced
- 3/8 cup (100g) sweetcorn, drained
- ½ cup (100g) red kidney beans, drained
- 1 tomato, peeled, chopped
- 1 avocado, stone removed, flesh diced
- 1 tbsp. lime
- ½ chilli, chopped
- handful coriander, chopped
Spices
- 1 tsp. oregano
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1/2 tsp. chilli flakes
Nutritional
per serving:
- 252 kcal
- 5g Fats
- 36g Carbs
- 18g Protein
Method
- Chop the chicken into cubes, season with salt, pepper, spices and crushed garlic.
- Cook the rice according to the instructions on the packaging, drain, and transfer onto a plate and to cool.
- Heat the oil in the pan over medium-high heat, 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.
- To serve, divide the rice between plates, top with avocado, drizzle with lime juice, and sprinkle with chopped chilli and coriander.
TIP –
To easily peel the tomato, pour boiling water over it for about 1 min, the skin will then easily come off.
Severs 2
Prep: 10 mins
Cook: 0 mins
