Diet: Dairy Free, Gluten Free, Nut Free, Pescatarian, Soy Free
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Description

We are low-key obsessed with this dish! So tasty, refreshing and full of goodness. This dish is laced with prebiotics in the form of plenty of garlic and onion.

If you are vegan, you can easily swap out the chicken for tofu. If you are dairy-free, use coconut oil as opposed to butter for the rice.

Despite this dish having chipotle and jalapeños, it actually has a very mild spice.

Ingredients

Chipotle Chicken

• 4 chicken fillets (diced)
• 1 tsp chipotle
• 1/2 red onion (diced)
• 2 garlic cloves (diced)
• Juice of 1 lime
• 1 tsp oregano
• 2 tsp cumin
• Salt & pepper
• 3 tbsp olive oil

Lime Rice

• 1 tbsp coconut oil or butter (grass-fed) or goats butter
• 1 cup brown or white rice
• Juice of 2 limes
• 2 cups boiling water
• Pinch of salt
• 1 handful coriander (chopped)

Black Bean Mix

• 2 tbsp olive oil
• 1 white onion (diced)
• 3 garlic cloves (grated)
• 2 cans of black beans
• 1/2 cup water
• 1 tsp chipotle paste
• 1 tsp oregano
• 1 tsp ground cumin
• Salt & pepper

Corn Salsa

• 400g frozen sweetcorn
• 1 red onion (diced)
• 100g sliced jalapeños (we used from a jar, drained and then diced the slices)
• Juice of 1 lemon
• Juice of 1 lime
• 1 tsp garlic granules
• Generous pinch of salt
• 1 handful coriander (chopped)

Method

Chipotle Chicken

1. Preheat the grill to 200 degrees.
2. Aside from the chicken, put all of the chipotle chicken ingredients into a food processor and blend.
3. Put the diced chicken into a bowl and spoon the chicken chipotle blended sauce on top. Give it a mix so the chicken is smothered in the sauce.
4. Place some baking parchment onto a baking tray and place the diced smothered chicken pieces with the sauce on over top, dispersing evenly on the tray. Place in the oven for 10 minutes, then turn the pieces over before cooking for a further 10 minutes.

Lime Rice

1. Meanwhile put the coconut, butter or goats butter (whichever using) into a saucepan and put on a medium heat until melted.
2. Add the lime juice, pinch of salt and uncooked rice and stir for 1 minutes ensuring the rice is covered in the mixture.
3. Add the 2 cups of boiling water and cook the rice on a medium to high heat for 15 minutes if using white rice of 25 minutes if using brown rice. Add a little more water throughout if needed.

Black Bean Mix

1. Add the oil to a frying pan and put on a medium to high heat.
2. Add the diced onion to the pan and cook for 4 minutes until starting to go very slightly golden.
3. Add the grated garlic and fry for a further minute.
4. Add the black beans, oregano, cumin, chipotle paste. Fry for a further 4 minutes.
5. Add the half cup of water and allow to simmer for a further 5 minutes.

Corn Salsa

1. Put the corn in a saucepan along with some boiling water and cook for 3 minutes until defrosted, then drain.
2. Put the corn along with all of the other corn salsa ingredients into a bowl and give it a good mix.

Assembling the bowl

1. Assemble in quarters (i.e. chipotle chicken in one quarter, lime rice in a second quarter, black bean mix for the third quarter and corn salsa for the for fourth quarter).
2. Lastly, sprinkle the chopped coriander onto the rice section of the dish and enjoy.