A bowl exploding full of Mexican flavors that will have you craving it for days. This protein-filled recipe is a great way to spice up your day with the harissa-flavoured chicken, warm rice, freshness from the avo, onions, beans, and sweet pops of corn – what could be better?
Enjoy this simple and easy recipe that does not require much except some basic cooking skills and maybe a few salsa dance moves.
4 Food Lover’s free range skinless chicken breasts
4tbsp Harissa paste
4tbsp Food Lover’s Signature extra virgin olive oil
1 Red onion peeled and finely diced
2 Avocados peeled and diced
1 tin Food Lover’s Corn
1 tin La Belinda kidney beans
4 Tomatoes diced
4tbsp Food Lover’s coriander roughly chopped
2 cups Jasmine rice cooked
Freshly ground salt and black pepper
Rub the chicken breasts with the harissa paste.
Heat a pan over a medium heat and add the olive oil. Place the chicken breasts in the pan and cook for about 10 minutes, on each side, until they are cooked through.
While your chicken is cooking, mix together the diced avocado and red onion. Season with freshly ground salt and black pepper.
Drain the corn and kidney beans, mix them together in a bowl and season with freshly ground salt and black pepper.
Toss the diced tomatoes, chopped coriander and lemon juice together. Season with freshly ground salt and black pepper.
Once the chicken has rested, cut each breast into slices, keeping them in individual portions. Spoon portions of rice into 4 individual bowls, then place the sliced chicken to one side of the bowl. Spoon the tomato and coriander, corn and bean mix, avocado and onion mix in separate portions next to the chicken.
