Homemade salsa, guacamole, beans, chicken and peppers, rice, yoghurt - plus anything you fancy chucking in. Takes a while to prep (can do in advance) but mins to cook and serve. Delicious!
Serves 5
Preheat oven to 200 or 180 fan
Zest of 1 lime
4 tbsp Creme fraiche
10 oz rice cooked according to pack
Zest and juice 1 lime
4 spring onions
5 chicken breasts sliced thinly into strips
3 Red and yellow peppers sliced
1 large onion sliced
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
2 cloves garlic
For tomato salsa
1 tbsp drained capers
1 tbsp balsamic vinegar
1 tbsp balsamic vinegar
4 tomatoes diced
2 garlic cloves diced
1 red onions diced
1/4 cucumber
dash extra virgin olive oil
For beans
Tin black beans
1 clove garlic
1 red chilli
For guacamole
Large handful coriander chopped finely
3 avocados
1/4 cucumber diced
3 finely sliced spring onions
1 green chilli diced
1 tsp cayenne pepper
Juice 1/2 lime
Additions:
Tin sweet corn
Lettuce (romaine or coss) sliced
Combine the spices with the chicken slices in a bowl, cover and put in fridge until ready to cook.
Before juicing the limes finely grate the rind and mix with creme fraiche. Season and set aside.
Make the salsa - Combine chopped tomato, diced cucumber, diced red onion, balasmic and capers in a bowl and season, dash extra virgin olive oil. Set aside
In another bowl mash the avocado. Season and add spring onions, half the coriander, green chilli, cucumber chilli and cayenne. Season to taste and set aside
Add half sliced fresh coriander (reserve some for topping at end) and half lime juice to cooked rice and stir to combine, keep warm.
Mist a nonstick pan and gently fry garlic and red chilli for 2 mins. Add drained beans with a splash of water. Cook for 2 more mins, season and set aside.
Heat a frying pan to searing hot and stir fry the onions and pepper. Once softened remove to a plate and add the chicken to stir fry quickly for 5 mins (or until chicken only just cooked). Add back the peppers and onions and season to taste.
To assemble, divide rice between bowls, top with chicken and pepper mix, black beans, lettuce, avocado and spoon over tomato salsa, beans and creme fraiche mix. Serve garnished with remaining coriander.
Enjoy!
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