Healthy One Pan Mexican Chicken Recipe

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Prep: 15 mins
Cook: 20 mins
Serves: 2

Ingredients

spray olive or canola oil spray
1/2 onion, chopped
2 cloves garlic, chopped
200 g skinless chicken breast
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
2/3 cup rice (uncooked)
1/2 capsicum, chopped
1/2 zucchini, chopped
1 x 400g can no-added-salt diced tomatoes
2/3 cup water
2 tsp reduced-salt vegetable stock powder
fresh coriander, optional

Method

Heat oil in a large, non-stick frying pan that has a lid. Cook onion and garlic for 2 minutes, until softened.
Add chicken and cook for another 3 minutes, until the chicken has a light golden colour but is not quite cooked through.
Add the spices and rice and cook for a minute, stirring.
Add the rest of the ingredients and bring to the boil, stirring often
Reduce the heat, put the lid on and simmer, stirring every 5 minutes. If the dish is dry or sticking to the pan, add a splash of water, stir and put the lid back on. It’s ready when the chicken is cooked though and the rice is tender, about 12-15 minutes. Serve with lime wedges and fresh coriander.

Variation: Use 2 tsp of curry powder instead of the smoked paprika to travel from Mexico to India

Ingredients for one pan Mexican chicken
All the ingredients are in, ready for step 5 - simmering.

Comment: This recipe uses white rice (like long grain or basmati). Using brown rice will take at least twice as long to cook and may need more liquid.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

More tips

Nutrition Information


	per serving	per 100g
Energy	2194 kJ	362 kJ
Protein	36 g	6 g
Fat, total	8 g	1 g
— saturated	2 g	0.3 g
Carbohydrate	70 g	12 g
— sugars	12 g	2 g
Sodium	708 mg	117 mg
Fibre	10 g	2 g

Member comments & rating

Comments (3)

Was super yummy very flavourful
Samantha Young
Posted on: 02 Nov 19
This was delicious - 1/2 was a complete meal with leftovers. I think I'll be making it again. I added a whole jalapeno to the capsicum, but perhaps it needed still more kick. Have to be careful to choose a low-salt stock. Yum anyway! Teresa Killeen
Teresa Killeen
Posted on: 13 Jan 18
I stuck to the recipe and found that this was way too much for 2 people. I know being salt-free is best, but it totally lacked flavour. I did have to put it back in the pan and add some chilli. Mexican without chilli???
Jennifer Parry
Posted on: 15 Feb 17