Cook time 25 minutes
Prep time 15 minutes
1 cup brown rice & lentil mix, rinsed
1 tbs Mexican spice blend
3 chicken thigh fillets, trimmed
1 tbs olive oil
1 red onion, finely chopped
1 red capsicum, seeded, finely chopped
1 green capsicum, seeded, finely chopped
1 corn cob, kernels removed
1 avocado, diced
1 cup coriander leaves
Coriander, sour cream & lime wedges, to serve
3 tbs olive oil
1 lime, juiced
1 tbs chopped chipotle in adobe sauce
pinch caster sugar
1 Cook brown rice & lentil mix following the directions on the packet. Transfer to a large bowl.
2 Sprinkle half the Mexican spice over the chicken and press on with fingertips. Pan-fry in a little oil for 5 minutes each side or until cooked through. Cover to keep warm.
3 Saute the onion and remaining spice in oil for 5 minutes or until soft. Add the, capsicums and corn and cook, until tender. Stir into rice and lentils.
4 Whisk the dressing ingredients together and pour over rice mixture. Stir in avocado and coriander. Slice chicken, serve on top of rice mixture with coriander and lime.
The Carousel thanks TV chef and Food author, Janelle Bloom for this recipe.