Spring into this delicious Mexican spiced chicken with a zesty rice and beans side that will have you feeling springy and zingy. It’s fiesta time!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Finely chop the green capsicum. Zest the lime and slice into wedges. Rinse the basmati rice well. Drain and rinse the red kidney beans. Slice the free-range chicken thigh into 1 cm strips.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green capsicum and cook for 3-4 minutes, or until soft. Add the lime zest and the basmati rice and stir through. Add the water (check ingredients list for the amount) and salt (for the rice) and bring to the boil over a high heat. Reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft.
While the rice is cooking, place the chicken strips in a medium bowl. Add the mild Mexican spice blend, the chilli flakes (if using), the salt (for the chicken) and a drizzle of olive oil. TIP: Some like it hot but if you don’t, just hold back on the chilli flakes. Season with a pinch of pepper and toss to coat the chicken in the spices.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken strips and cook for 4-5 minutes, turning regularly, until browned and cooked through. TIP: The chicken is cooked when it is no longer pink inside.
Add the baby spinach leaves and the red kidney beans to the pan with the rice and season to taste with a pinch of salt and pepper. Stir through for 1 minute, or until the spinach leaves have wilted. Remove from the heat.
Divide the zesty rice and beans between plates and top with the Mexican chicken. Serve with the lime wedges on the side.