Skinni Mexican chicken with dirty rice salad


  • 1 pack Skinni Mexican chicken fillets
  • 200 grams cooked rice
  • 4 tbsp black beans, cooked
  • 50g sweetcorn
  • 1 small red pepper, chopped
  • 1 small green pepper, chopped
  • 2 tbsp fresh coriander, chopped
  • 1 avocado, chopped
  • 1 tbsp olive oil
  • 2 limes, juice only
  • chipotle paste, to taste
  • salt

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serves: 2
let's get started
This recipe takes our super easy to cook Skinni Mexican chicken fillets and pairs them with a vibrant rice salad. The chicken is best prepared on a cast iron griddle or frying pan, but is also great on the BBQ when the weather permits. 

You could cook your own rice for the salad, or take advantage of one of the many pre prepared pouches available. 

Mexican would not be Mexican without the avocado, but many people are wary because of the high fat content and considerable calorie count. The choice is yours, but avocado does have a lot to offer in the nutrition stakes. With more potassium than bananas, and a rich source of anti inflammatory oleic acid (the same as in olive oil) you may gain more in nutrients than you would save in calories. Avocados are also an excellent source of both soluble and non soluble fibre.

Another typical Mexican ingredient is black beans. Also with a high fibre content in relation to their small size, black beans are full of anti inflammatory phytochemicals. 

But you don't need to rely on the individual nutrient content of ingredients to ensure a healthy balanced diet, although there is no certainly no harm in knowing what foods contain, and including them in your diet. You can tell by the vibrant colours on the plate that it contains a wide range of nutrients. It is the phytochemicals in fruits and vegetables that give them their colour, and the main reason that they are so nutritionally powerful.

1. Light the barbecue or pre heat the griddle pan.

2. Mix all of the salad ingredients together.

3. 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.

4. 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.

5. 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.

Nutrition Facts
Serving size: 1/2 of a recipe (396g).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 506.69
Calories From Fat (45%) 225.71
Calories From Protein (7%) 33.01
Calories From Carbohydrates (49%) 247.97
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 22.71g 35%
Saturated Fat 3.48g 17%
Monounsaturated Fat 13.57g 
Polyunsaturated Fat 2.57g 
Trans Fatty Acids g 
Cholesterol 0mg 0%
Sodium 250.41mg 10%
Potassium 720.49mg 21%
Total Carbohydrates 53.66g 18%
Fibre 9.62g 38%
Sugar 5.14g 
Sugar Alcohols g 
Net Carbohydrates 44.04g 
Protein 26.65g 53%
Vitamin A 1037.13IU 21%
Vitamin C 67.83mg 113%
Calcium 36.33mg 4%
Iron 2.66mg 15%
Vitamin E 3.25mg 33%
Vitamin D 0IU 0%
Thiamin 0.32mg 21%
Riboflavin 0.19mg 11%
Niacin 3.87mg 19%
Vitamin B6 0.53mg 27%
Folate 191.5mcg 48%
Vitamin B12 0mcg 0%
Pantothenic Acid 1.93mg 19%
Vitamin K 32.37mcg 40%
Phosphorus 148.02mg 15%
Magnesium 63.79mg 16%
Zinc 1.53mg 10%
Copper 0.31mg 16%
Manganese 0.8mg 40%
Selenium 8.39mcg 12%
Alcohol 0g 
Caffeine 0mg 
Water 224.72g 0%