Mexican chicken meatballs

Name: Mexican chicken meatballs
Cook time: 20 min
Yield: 1

with chipotle mole and avocado cream

Ready in around 20 mins

RECIPE FACT:

Meatballs have been made for thousands of years and across many cultures and are thought to have originated in Persia.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND MEATBALLS:

Using half the capsicum, slice into ½ cm strips. Roughly chop the coriander. Place the free-range chicken mince in a bowl with the Mexican seasoning, half the coriander and season lightly with salt. Using a spoon mix well to combine and form into 2 cm sized meatballs.
2. TO COOK THE RED RICE:

Spray a non-stick frying pan with oil and place over a medium heat. Once hot add the capsicum and cook for 1-2 mins, add the sliced green cabbage, season with salt and cook for 1-2 mins. Open the bag of red rice, squeezing gently on the bag to break up any large clumps. Add to the pan, with the black beans and corn, season with salt and cook for 2-3 mins until heated. Remove from the pan and cover to keep warm.
3. TO COOK THE MEXICAN CHICKEN MEATBALLS:

Respray the frying pan with oil and place over a medium-high heat. Once hot add the meatballs and cook for 4-5 mins turning occasionally adjusting the heat if necessary. Pour in the tomato and chipotle mole, turn heat to medium and simmer for 2-3 mins until heated.
TO SERVE:

Spoon red rice and vegetables into a bowl, top with Mexican meatballs and tomato chipotle mole. Dollop with avocado cream and sprinkle with remaining coriander.