Healthy One Pan Mexican Chicken Recipe
Ingredients
- 1 tsp olive or canola oil spray
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 200 g skinless chicken breast
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2/3 cup rice (uncooked)
- 1/2 capsicum, chopped
- 1/2 zucchini, chopped
- 1 x 400 g can no-added-salt diced tomatoes
- 2/3 cup water
- 2 tsp reduced-salt vegetable stock powder
- fresh coriander, optional
- 1 lime, optional
Method
- Heat oil in a large frying pan that has a lid. Cook onion and garlic for 2 minutes, until softened.
- Add chicken and cook for another 3 minutes, until the chicken has a light golden colour but is not quite cooked through.
- Add the spices and rice and cook for a minute, stirring.
- Add the rest of the ingredients and bring to the boil, stirring often.
- Reduce the heat, put the lid on and simmer for 12 – 15 minutes, stirring occasionally. If the dish is dry or sticking to the pan, add a splash of hot water, stir and put the lid back on. It’s ready when the chicken is cooked though and the rice is tender.
- Serve with a squeeze of lime and fresh coriander if desired.
Use 2 tsp of curry powder instead of the smoked paprika to travel from Mexico to India
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Ingredients for one pan Mexican chicken -
All the ingredients are in, ready for step 5 - simmering.
This recipe uses white rice (like long grain or basmati). Using brown rice will take at least twice as long to cook and may need more liquid.
*To make this dish gluten free, choose stock that is free from gluten
Healthy tip!
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2194 kJ | 362 kJ |
| 524 Cal | 87 Cal | |
| Protein | 36 g | 6 g |
| Fat, total | 8 g | 1 g |
| — saturated | 2 g | 0.3 g |
| Carbohydrate | 70 g | 12 g |
| — sugars | 12 g | 2 g |
| Sodium | 708 mg | 117 mg |
| Fibre | 10 g | 2 g |
Member comments & rating
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Comments (3)
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Was super yummy very flavourful
Anonymous
Posted on: 02 Nov 19 -
This was delicious - 1/2 was a complete meal with leftovers. I think I'll be making it again. I added a whole jalapeno to the capsicum, but perhaps it needed still more kick. Have to be careful to choose a low-salt stock. Yum anyway! Teresa Killeen
Anonymous
Posted on: 13 Jan 18 -
I stuck to the recipe and found that this was way too much for 2 people. I know being salt-free is best, but it totally lacked flavour. I did have to put it back in the pan and add some chilli. Mexican without chilli???
Jennifer Parry
Posted on: 15 Feb 17
