Mexican Chipotle Chicken with Rice and Iceberg

Mexican Chipotle Chicken with Rice and Iceberg

Ready in 30 minutes Serves 4
This dish will appear in Heat 2 Cook 2 For Four on Sunday, February 24, 2019.

Ingredients

Mexican Chipotle Chicken

  • 1 Mexican chipotle chicken

Rice

  • 1 pack jasmine rice
  • 2¼ boiling cups water

Salad

  • 1 lettuce
  • 2 spring onions

To Serve

  • 125g sour cream

Steps

  1. Cook Mexican chipotle chicken Preheat oven to 180°C. Bring a full kettle to the boil. Remove cover from Mexican chipotle chicken and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven on tray. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
  2. Cook rice Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking.
  3. Prep veggies Thinly slice lettuce and toss in a bowl with a drizzle of oil and season. Thinly slice spring onion.
  4. Serve rice topped with Mexican chipotle chicken and a handful of lettuce. Top with a sprinkle of spring onion and a dollop of sour cream.

Nutritional Information

Energy 2491 kj
595 kcal
Protein 39.3g
Carbohydrate 66.7g
Fat 16.8g