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Ingredients
Method
- 580g chicken breast chunks
- 2 tbsp olive oil
- 2 tbsp Tex-Mex seasoning
- 100g diced onions
- 2 crushed garlic cloves
- 250g sliced mixed peppers
- 3 sliced courgette
- 400g tin of red kidney beans, drained
- 200g tin of sweetcorn, drained
- 2 tbsp chopped coriander
- 1 lime, juice only
- Rub the chicken with half the olive oil and the Tex-Mex seasoning, then place in a large casserole and cook over a medium heat for 8 mins, or until cooked through. Remove with a slotted spoon and set aside. Toss the onion, garlic, peppers and courgette into the pan with the remaining oil and cook for 10 mins to soften.
- Return the chicken breast pieces to the pan - along with some seasoning, the corn and the beans - then stir everything together. Mix in the lime juice and coriander, then serve with cooked brown rice and soured cream, if you fancy.
30 mins
4 serving
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