Mexican Fried Rice

This is an easy midweek throw-together recipe that's full of protein and enough serves to have leftovers if you need it! With a total cook time of 30 minutes it's not only quick but tasty too.

Ingredients:

• 300g chicken breast
• 2 cloves garlic, crushed
• ½ cup (100g) rice
• 2 tbsp. coconut oil
• ½ red onion, chopped
• 1 red pepper, diced
• ⅜ cup (100g) sweetcorn, drained
• ½ cup (100g) red kidney beans, drained
• 1 tomato, peeled, chopped
• 1 avocado, stone removed, flesh diced
• 1 tbsp. lime
• ½ chili, chopped
• handful coriander, chopped

Spices:

• 1 tsp. oregano
• 1 tsp. paprika
• 1 tsp. ground cumin
• ½ tsp. chili flakes

Method:

• Chop the chicken into cubes. Season with salt, pepper, spices, and crushed garlic.

• Cook the rice according to the instructions on the packaging, drain and transfer onto a plate to cool.

• Heat the oil in the pan over medium-high heat, and fry the chicken for about 3-4 minutes. Add in the chopped onion and diced peppers and continue to cook for another 3-4 minutes.

• Next, add the drained sweetcorn, beans, and cooked rice. Mix well and cook for another 2 minutes.

• Remove from the heat, add the peeled and diced tomato, then mix.

• To serve, divide the rice between plates, top with avocado, drizzle with lime juice, and sprinkle with chopped chili and coriander.

Nutritional

• Serves 4
• Calories - 360
• Fats - 16g
• Carbs - 32g
• Protein - 24g