No Fuss Mexican-Spiced Chicken & Corn Salsa

Name: No Fuss Mexican-Spiced Chicken & Corn Salsa with Rapid Rice & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Enchilada Sauce; 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 1 packet Baby Spinach Leaves; 1 Radish; 1 packet Microwavable Basmati Rice; 1 Sour Cream; 1 tin Sweetcorn; 1 drizzle olive oil; 20 g butter; ½ tsp brown sugar; 1 drizzle white wine vinegar

with Rapid Rice & Sour Cream

Recipe Development TeamUpdated on May 22, 2026

Get tasty recipes from just $6 per serving

Calories

702 kcal

Protein

44.3g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Milk
Fish
Eggs
Soy
Milk
Sesame
May contain traces of allergens

Red is the colour of passion and we sure are passionate about what’s going into this bowl. Fall head over heels for the chicken breast and feel those heart palpitations for the garlic aioli. Take a deep breath and relax your tastebuds with a fluffy rice to cool off.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame)

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

1 packet

Baby Spinach Leaves

Radish

1 packet

Microwavable Basmati Rice

Sour Cream

(Contains: Milk)

1 tin

Sweetcorn

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

½ tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition

Energy (kJ)2940 kJ

Calories702 kcal

Fat34.3 g

of which saturates17.3 g

Carbohydrate51.8 g

of which sugars9.7 g

Dietary Fibre2.2 g

Protein44.3 g

Sodium878 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Frying Pan

Cooking Steps

PDF

• Thinly slice radish.
• Roughly chop baby spinach leaves.
• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and set aside.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Remove pan from heat, then add enchilada sauce (see ingredients), the brown sugar and a splash of water, then toss to combine. Season to taste with salt and pepper.

TIP: Chicken is cooked through when it is no longer pink in the middle.

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.

• To bowl with charred corn, add radish and baby spinach. Drizzle with white wine vinegar and olive oil. Season to taste and toss to combine.
• Divide rapid rice between bowls.
• Top with Mexican-spiced chicken and corn salsa.
• Dollop over sour cream to serve. Enjoy!