One Pan Mexican Chicken 3-2-1
Prep: 15 mins
Cook: 20 mins
Servings: 2
Vibrant colours, big flavours and hardly any dishes. A weeknight winner!


  • 1 tsp 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 400 g can no-added-salt diced tomatoes
  • 2/3 cup water
  • 2 tsp reduced-salt vegetable stock powder
  • fresh coriander, optional
  • 1 lime, optional


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


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

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

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!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

Nutrition Information

per serving per 100g
Energy 2194 kJ 362 kJ
524 Cal 87 Cal
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

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Comments (3)

  • Avatar

    Was super yummy very flavourful
    Posted on: 02 Nov 19

  • Avatar

    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
    Posted on: 13 Jan 18

  • Avatar

    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

Rating (2 ratings)