Tender, free-range Norfolk chicken breasts seasoned with our Mexican spice mix.
Butterflied then grilled, they're served up with indulgent coconut rice, sweetcorn, fresh herbs and a squeeze of lime.
Recipe for two people, halve the ingredients for one person
602 calories • 46g carbs • 26g fat • 49g protein
1 1/2 tbsp oil
120g sweetcorn (drained)
1/2 red chilli
1 garlic clove
1 red pepper
1 tbsp Mindful Chef Mexican spice mix
1 tbsp tamari
250g steamed brown basmati rice
2 spring onions
2 x 170g free-range chicken breast
30g creamed coconut
Medium handful of fresh coriander
1. Boil a kettle. To make the chicken marinade; finely dice the garlic and half of the chilli (remove the seeds for less heat). Cut the lime in half. Place the garlic, chilli, 1/2 tbsp oil, the juice from half of the lime and the tamari into a medium-sized bowl.
2. Carefully slice through each chicken breast horizontally, resulting in two thinner pieces of chicken. Rub the Mexican seasoning over both sides of the chicken.
3. Heat a griddle pan (or frying pan) with 1/2 tbsp of oil on a medium heat. Add the chicken breasts and cook for 4-5 mins each side or until the chicken is cooked through. For the last two 2 mins of cooking pour over the marinade. Then leave to rest in the pan until ready to slice.
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4. Meanwhile, dissolve the creamed coconut in a jug with 80ml boiling water. Dice the red pepper. Heat a large frying pan with 1/2 tbsp of oil on a medium heat, add the diced pepper and cook for 3 mins.
5. Drain the sweetcorn, add to the pan along with the rice and creamed coconut, stir. Cook for a further 3 mins. Meanwhile, chop the coriander and thinly slice the spring onions. Add half of the spring onion and coriander to the pan.
6. Thinly slice the chicken. Spoon the rice into two warm bowls and top with the chicken slices. Pour over any remaining chicken juices from the pan. Sprinkle with the remaining spring onion and coriander and squeeze over the juice from remaining lime.