Mexican chicken

Name: Mexican chicken
Cook time: 25 min
Yield: 4

with mixed rice, cos and avocado crema

Ready in around 25 mins

RECIPE FACT:

Guillermo Gonzalez Camarena is the inventor of colour television and was born in the Mexican city of Guadalajara, Jalisco.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 6 even pieces and place in a bowl then add the Mayan marinade. Toss to coat all over. Cover and set aside.
2. TO PREPARE THE SALAD:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the corn and cook for 2-3 mins to create a char. Cut the cherry tomatoes in half and add to a salad bowl, add the charred corn and the baby cos lettuce. Just before serving add the lime dressing, season with salt and pepper and toss to coat.
3. TO COOK THE CHICKEN:

Place the frying pan back over a medium-high heat. Once hot add the marinated chicken and drizzle left over marinade onto the pan. Season with salt and cook each piece for 2-3 mins on each side – or until the chicken is cooked. Remove onto a plate, cover and keep warm.
4. TO COOK THE RICE:

Open the bag of mixed rice breaking up any clumps by squeezing the bag gently. Place the pan back onto the heat, add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon the rice onto the plates and top with the Mexican chicken drizzling any leftover pan juices. Top with dollops of avocado crema, serve the cos salad alongside and finish with the toasted pumpkin seeds