Prep: 10 mins
Cooking: 15 mins
1 cup rice
½ tsp turmeric
1 tsp cumin seeds
200g tin black beans
200g tin corn kernels
300g chicken tenderloins
30g panko crumbs
2 tbsp ground Mexican spices
1 punnet cherry tomatoes
50g baby spinach
Pop the rice on to cook with 2 cups of water and the herbs, covering until just cooked. Meanwhile, turn the oven on to the grill function and line a baking tray with parchment paper.
In a bowl, mix the panko crumbs with the Mexican spices. Then, in another bowl whisk the egg. To put the chicken together, dip each tenderloin in the egg, then in the panko crumb mix and then place on the oven tray. Pop them under the grill until the tops are crispy, turn and pop back in. It should only take about 10 minutes.
When the rice is done, stir through the lime juice, a drizzle of olive oil and the beans and corn.
Pop generous spoonfuls of the rice into bowls and top with the crispy chicken, cubed avocado, tomatoes and baby spinach leaves.
Gluten-free option: Use quinoa oats instead of panko crumbs
Egg-free option: Use a little honey to help the crumbs stick
Stacey Clare is a healthy mum to two young boys and an accredited health & nutrition coach for mothers. You can view more of Stace’s healthy kids recipes and connect with her on Facebook and Instagram.