Mexican Chicken with Corn Salsa and Rice

Prep time: 25 minutes 

Cook time: 15-20 minutes 

Serves: 4 

Ingredients:

• 4 small chicken breasts or 8 chicken tenderloins

• 2 tablespoons extra virgin olive oil

• Simply Wholesome Pantry Mexican One Pot Recipe Base

• 2 teaspoons dried cumin

• 2 teaspoons dried coriander

• 1 juicy lime, juice squeezed

• 2 tablespoons honey

• 1 cup white or brown rice, rinsed

• 3 cups water

• 1 teaspoon extra virgin olive oil

• Sea salt and cracked black pepper

Salsa:

• 1 cup cherry tomatoes, quartered

• 180g canned corn, drained

• 1 red capsicum, diced

• 1 small red onion, finely diced

• 1 large avocado, diced

• 1/2 cup coriander, chopped

• 2 tablespoons extra virgin olive oil

• 1 juicy lime, squeezed

• Pinch sea salt flakes

• Fresh lime and jalapeño slices to serve (optional)

Method:

1. For the rice: rinse the rice well under cold water. Place the rice, water & 1 tablespoon of extra virgin olive oil in a medium saucepan. Bring to a boil, turn right down low to a simmer, put the lid on and cook for approx. 12-15 mins or until cooked through. Let it stand for 5 mins and then fluff it with a fork. Allow longer for brown rice. 

2. In a medium-sized bowl, marinate the chicken tenderloins/ chicken breasts with olive oil, Simply Wholesome Pantry Mexican One Pot Recipe Base, cumin, coriander, lime and honey. Season with salt & pepper.

3. Place a large frying pan on medium heat. Add a little olive oil if you need to. Cook the tenderloins/breasts for about 4-5/6-7 minutes on each side or until just cooked through.

4. Meanwhile, for the Mexican salsa, place all ingredients into a bowl and mix well.

5. To serve: place the rice among bowls, then add the chicken and spoon over the Mexican salsa. Squeeze over some fresh lime juice, season and serve.