Mexican Chicken with Strawberry Salsa

This dish is bold and flavour-packed, where smoky spices meet juicy sweetness for a fresh and irresistible twist.
Dinner
10 min prep
30 min cook
4 serves
1 serves of veg
0.8 serves of fruit
  • 500g chicken breast, cut in half horizontally
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp onion powder*
  • 1 tbsp garlic powder*, or 1/8 clove garlic (minced)
  • 2 tbsp olive oil
  • 1 cup brown rice
  • 2 ½ cups of water
  • 1 tsp chilli powder (optional)

Strawberry Salsa:

  • 3 cups fresh strawberries, finely diced
  • 1 ripe avocado, diced
  • ½ red onion, finely diced
  • 2 tsp honey
  • 2 tbsp fresh lime juice
  • ½ cup fresh coriander, finely chopped
  • 1 lime, wedges, to serve (optional)

 

*For gluten free, check the products are ‘gluten free’.

  1. Combine cumin, paprika, onion, garlic, and chilli powder in a small bowl.
  2. Coat chicken in seasonings and set aside in a medium bowl in the fridge for 30 minutes – 4 hours for the flavours to enhance.
  3. To cook the rice: Rinse rice with cold water to remove excess surface starch. Place rice in saucepan with 4 cups of water and bring to boil. Reduce the heat and simmer covered for 25 minutes. Remove from heat and stand covered for 5 minutes.
  4. Mix salsa ingredients in a small bowl, cover and set aside in the fridge until ready to serve.
  5. Heat olive oil in a frying pan over medium heat.
  6. Add chicken and cook over medium heat for 3-5 minutes each side, or until cooked through.
  7. Serve chicken over brown rice, topped with strawberry salsa and a squeeze of lime juice (optional).

 

Serving Suggestion: Serve alongside a green salad for an additional serve of vegetables.

Short on time? Brown rice can be swapped for microwavable brown rice or cous cous.

Storage: Leftover chicken and salsa can be stored separately in airtight containers in the fridge for 3 days. Chicken can be frozen for 3 months.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, chop the avocado, mix the salsa and remove the tops of the strawberries.

 

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 561g Per serving Per 100g
Energy (kJ) 2282 407
Fat (g) 19.4 3.5
Saturated fat (g) 3.2 0.6
Carbohydrates (g) 50.1 9.1
Sugars (g) 11.3 2.0
Fibre (g) 11.9 2.1
Protein (g) 35.6 6.4
Sodium (mg) 100.9 17.8

Acknowledgement

Recipe originally published by  Queensland Country Women’s Association Country Kitchens, adapted by Health and Wellbeing Queensland.

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