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Ingredients
- 7 oz. (300g) chicken breast
- 2 cloves garlic, crushed
- scant ½ cup (100g) rice
- 2 tbsp. coconut oil
- ½ red onion, chopped
- 1 red pepper, diced
- ⅜ 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
- ½ tsp. chili flakes
Prep Time:
Minutes
Directions
Cook Time:
Minutes
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 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 sweetcorn, beans and the cooked rice. Mix well and cook for another 2 minutes.
Remove from the heat, and add the peeled and diced tomato, then mix.
To serve, divide the rice between plates, top with avocado, drizzle with lime juice, and sprinkle with chopped chilli and coriander.
To easily peel the tomato, pour boiling water over it for about 1 min, the skin will then easily come off.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
