[Calorie Smart] NZ Mexican Chicken & Zesty Rice
with Charred Corn Salad & Yoghurt
- Milk
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
300 g
Diced Chicken
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Lime
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While rice is cooking, drain sweetcorn. Finely chop tomato. Zest lime to get a generous pinch, then slice into wedges. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until charred, 4-5 minutes. • Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid or foil if the kernels are "popping" out.
• In a second medium bowl, combine, Mexican Fiesta spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add diced chicken, tossing to coat. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To pan with rice, stir through lime zest, until combined. • To bowl with corn, combine tomato, mixed salad leaves, a drizzle of olive oil and a generous squeeze of lime juice. Season to taste. • Divide zesty rice and charred corn salad between bowls. Top with Mexican chicken. • Drizzle over Greek-style yoghurt. Tear over coriander. Serve with any remaining lime wedges. Enjoy!
