Serves: 2
How much does it cost? This cost me less than £1.50 per person.
What are the benefits? This recipe provides plenty of protein, fibre and at least two of your five a day.


Mexican food has this amazing ability to be undeniably bold while still tasting light, fresh and summery, not to mention a great level of zingy heat without burning, vindaloo-style. That’s why it’s one of my favourites to cook – and eat!

I’ve grabbed some pretty basic ingredients – couple of chicken breasts, a few veggies, some rice – and tried make them really pop, just like the Mexican food I know and love.

The recipe is packed with vegetables, protein, flavour and colour, checking every box on my tick list! Not to mention it cost me around £1.40 per person (but could easily be replicated with a cheaper veggie version).


INGREDIENTS
2 Skinless Chicken Breasts
2 tbsp of Tomato Purée
140g Brown Rice
1 Medium Onion
1 Bell Pepper
1 Avocado, Peeled, Pitted and Sliced
2 tbsp Low Fat Cheese, Grated
1/2 Bag of Prepared Salad Leaves

SEASONING
As always with Mexican food, finding a good level of spice is key. It’s really about what your tastebuds can handle, so think carefully! I used paprika, cumin, cinnamon, dried garlic and chilli flakes for the tomato paste, with a dash of salt and pepper for standard seasoning. In with the rice went some dried coriander, salt and pepper just to jazz things up a bit. And, finally, I added a touch of paprika, garlic, salt and pepper to cook the peppers and onion.


So, this is how I did it…

1. Make your own spiced tomato paste (it’s super easy) by mixing together tomato purée, paprika, cumin, cinnamon, dried garlic and chilli flakes with a tiny dash of water. Make it as hot or as mild as you like! 🌶️

2. Slice in several small cuts along the top of the chicken breast so the seasoning can really sink in, coat with the paste and cook in the oven on 200°C for around 25 minutes, until thoroughly cooked.

3. Cook the rice according to packet instructions.

4. Add the sliced onion and peppers to a hot frying pan along with a few spices and sizzle away for 5-10 minutes, until they soften a little.

5. Remove chicken from oven, top with a tiny sprinkle of low fat cheese and the sliced avocado and place on the bed of rice, served with the vibrant veggies and a crisp side salad. YUM.

mexican chicken edit

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