Mexican Chicken

This is one of my absolute favourite meals to make as it is super easy, full of flavour and is freezable so I can make a big batch and the defrost for a night when I don’t feel like cooking. Many of these ingredients I will have in the cupboard or freezer so is also perfect when the fridge is looking pretty bare. I also use this base chicken recipe and serve it many different ways depending on what I am feeling. Sometimes I have it with sweet potato fries and quinoa or in a wrap like a burrito. It is also really good in a baked potato topped with cheese. This recipe also is amazing in a slow cooker as the chicken will really fall apart.


  • 250 g chicken breast
  • Tin of black beans
  • Jar of salsa
  • 1 red onion
  • 1 capsicum
  • Tin of diced tomatoes
  • 1/2 cup corn kernels
  • 1 packet taco seasoning ( i used this one)

Lime coriander rice

  • 1 cup of rice
  • zest and juice of one lime
  • a handful of coriander roughly chopped

To serve

  • Avocado
  • Sour cream


  1. Heat oil in a large deep pan on the stove
  2. Slice onion and capsicum
  3. Drain black beans
  4. Add chicken, onion, capsicum, tinned tomatoes, salsa, black beans, corn and taco seasoning to the pan
  5. Stir until mixed together
  6. Add 1/2 a cup of extra water
  7. With the lid on cook on medium heat for 40 mins until chicken is cooked through
  8. Remove the lid and cook for another 15-20 minutes until sauce has reduced
  9. Cook rice with 2 cups of water in a microwaveable dish with the lid on for 12 minutes
  10. Stir in coriander, lime juice and zest
  11. Serve chicken with rice, avocado and a dollop of sour cream

Enjoy xx


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