Chipotle coriander chicken
| Serves: | 4 |
Ingredients
- 1 tsp Chipotle seasoning
- 1/2 cup Canned corn
- 60 g Butter, melted plus extra for frying
- 1/2 cup Bella tomatoes, halved
- 2 Sweet peppers, cored, seeded and diced
- 1 cup Lemon and coriander marinade
- 2 Chicken breasts, skinless and cut in half lengthways
- a handful fresh coriander, finely chopped
- 1/2 cup red kidney beans
- 1/2 cup medium red onions, thinly sliced
- 4 Tbsp fresh lime, juiced
- water
- 2 cups Woolworths parboiled long grain rice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a medium bowl, mix the halved chicken breasts with the marinade and chipotle seasoning.
- Cover the chicken and allow it to marinade in the fried for about half an hour.
- To make the rice, wash it in a large bowl under cold water for 2 to 5 minutes until the water runs clear.
- Bring the water to the boil in a large saucepan, add the rice and simmer on a low heat for 10 minutes or until the water has absorbed into the rice and the rice is soft.
- Mix in the butter, cover and set aside.
- To make the salad, combine all the ingredients in a bowl and mix well.
- Heat a grill pan to medium high heat.
- Remove the chicken from the marinade and grill for about 5 minutes on each side. Remove from the heat.
- Mix the rice with the coriander, salt and lime juice.
- To serve, spoon the ice into warmed bowls and top with the burrito salad, grilled chicken, a teaspoon of sour cream and chopped spring onions.
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