Perfect for the BBQ, or indoor griddle, these Skinni Mexican chicken fillets scrub up pretty well with a colourful rice salad on the side. Use any rice you wish, or cut corners with pre-prepared pouch. Look out in your local supermarket for chipotle paste; an easy way to add smoky heat to the dressing.
A great low calorie main, but feel free to omit the avocado if you are strict about fat intake.
Light the barbecue or preheat the griddle pan.
Mix all of the salad ingredients together.
Mix the dressing ingredients. Chipotle paste is very strong, yet moreish, so start with just the tip of a teaspoon and see how you go.
Grill the chicken until white and opaque all the way through, but do not over cook. It will take only 3 to 5 minutes on each side.
Serve the hot chicken (or cold if you like) with the salad. The salad will keep in a sealed container in the fridge for a day or so if you want to make extra for packed lunches.
Ingredients
Directions
Light the barbecue or preheat the griddle pan.
Mix all of the salad ingredients together.
Mix the dressing ingredients. Chipotle paste is very strong, yet moreish, so start with just the tip of a teaspoon and see how you go.
Grill the chicken until white and opaque all the way through, but do not over cook. It will take only 3 to 5 minutes on each side.
Serve the hot chicken (or cold if you like) with the salad. The salad will keep in a sealed container in the fridge for a day or so if you want to make extra for packed lunches.
