Mexican Chicken

 Mexican Chicken

  • 2 chicken breasts

  • 120g black rice, cooked (60g per person)

  • 1x red pepper, finely sliced

  • 1tbsp sweet corn per person

  • 1 avocado (1/2 per person)

  • 1x handful of cherry tomatoes, halved

  • 1x handful coriander, chopped

  • Himalayan salt & black pepper, to taste

  • 1-2 tbsp dressing per person

 

For the chipotle lime yoghurt

8 tbsp soya yogurt

2 tsp chipotle flakes

2 tsp smoked paprika

A glug of olive oil

1x clove garlic, minced - optional

Pinch of salt

1x lime, squeezed

 

Method

  1. Prep your rice by putting on to boil

  2. Meanwhile, preheat your oven to 180°C/350F/Gas Mark 4. Line a baking tray with greaseproof paper, lay the chicken fillets out and pop in the oven to bake for 30 minutes or so

  3. While the rice and chicken are cooking, melt the coconut oil in a pan, prep your tomatoes and pepper and lightly fry for a few minutes, until soft

  4. Once the chicken is cooked, chop it and add to the frying pan

  5. Drain the rice and add to the pan, along with the sweet corn

  6. Prep your dressing by blending all the ingredients together

  7. Serve the salad in bowls, add your sliced avocado, drizzle over the yoghurt dressing, sprinkle with coriander and enjoy!