| 10 | 30 | 599 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 2 |
| 400 gm | Chicken breast, boneless, skinless |
| 200 gm | Frozen Roasted Mexican-Style Corn Mix 500 g |
| 60 gm | Basmati rice, dry |
| 2 tomato | Plum tomatoes (chopped) |
| 1/2 avocado(s) | Avocado (smashed) |
| 1 tbsp | Sour cream, fat free (heaped) |
| 2 tsp | Mediterranean herb seasoning (for chicken) |
| 1 tbsp | Extra virgin olive oil |
| 1 tsp | Garlic powder |
| 1 tbsp | Lemon juice |
The rice and corm mix
Cook the rice as per package instructions, on a stove.
The Mexican mix can be cooked either on a hot pan or in the microwave. Remove any excess water.
Once these have been cooked, add them together in a bowl and mix through.
Prep the chicken
1. Lay the chicken out on a flat surface, and cover with either cling film or a towel. Use a meet tenderizer to flatten the chicken to about an inch thick.
2. Then add a little olive oil to the chicken and smooth it all over. Add seasoning and garlic powder.
3.Place chicken in an Airfryer at 180 Celsius for between 5- 8 minutes or until cooked through.
You can also cook the chicken on a pan or grill plan. Simply add a little cooking spray to a hot grill pan and add the chicken. Turn it after 2-3 minutes on each side.
4. When the chicken is cooked, slice into strips.
Toppings
Smash the avocado in a bowl until smooth and add the lemon and a pinch of salt and mix trough
Chop the tomatoes and slice the avocado and set it aside
Instead of Mexican mix, you can use 1/2 can of corn or fresh corn and mix it with a can of pinto beans (drained and rinsed).
| Grain | 0.8 |
| Meat | 2.2 |
| Milk Alternative | 0.2 |
| Vegetables | 1.2 |
