Mexican chicken meatballs

Name: Mexican chicken meatballs
Cook time: 20 min
Yield: 1
Cuisine: Central America

with chipotle mole and avocado cream

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND MEATBALLS:
Slice the roasted capsicum into ½ cm strips. Roughly chop the coriander. Place the free-range chicken mince in a bowl with the Mexican seasoning and half the coriander then season lightly with salt. Using a spoon, mix well to combine and form into balls the size of a $2 coin.
2. TO COOK THE RED RICE:
Spray a non-stick frying pan with oil and place over a medium heat. Open the bag of steamed red rice, squeezing gently on the bag to break up any large clumps. Add to the pan, with the sliced capsicum, black beans and corn, season with salt and cook for 2-3 mins until heated through. Add the sliced green cabbage, stir to combine then 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 1-2 mins until heated and the meatballs are cooked through.
TO SERVE:
Spoon red rice and vegetables into bowls, top with Mexican meatballs and tomato and chipotle mole. Dollop with avocado cream and sprinkle with remaining coriander.