Classic Mexican flavours marry in this satisfying bowl that’s bursting with freshness, 42g of protein and colourful vegetables. Ready in 10 minutes!
Ingredients
Chicken
- 1 tsp oil
- 600 g free range chicken breast diced
- 25 g tomato paste
- 1 can tinned corn drained
- 1 lime juiced
- 1 tsp olive oil
Mexican spices
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp chilli powder
Salsa
- 1 avocado
- 1 capsicum
- 1 can black beans drained and rinsed
- 2 Tbsp red wine vinegar
- 1 pinch chilli flakes optional
To Serve:
- 150 g baby leaf lettuce
- 100 g yoghurt
Instructions
- Heat oil in a frypan on medium heat. Pat chicken dry and add to pan with Mexican spices and tomato paste and cook for about 3 minutes. Drain corn and add corn to pan. Cook for a further 3-4 minutes, tossing occasionally, until chicken is cooked through. Remove from heat and stir through lime juice and second measure of oil. Season to taste with salt.
- While chicken cooks prep salsa. Dice avocado and capsicum 1cm. Drain beans. Toss all salsa ingredients together in a bowl. Season to taste with salt.
- Fill bowl with lettuce, salsa and chicken and dollop over yoghurt.
