1.Preheat oven to 200°C (180°C fan-forced). Combine oil, zest, juice and chilli powder in a medium bowl. Add chicken; toss to coat. Place chicken on a wire rack over a baking tray. Bake for 35 minutes or until cooked.
2.Meanwhile, cook rice in plenty of boiling salted water for 12-14 minutes, adding green beans in the last 3 minutes. Drain.
3.Place rice mixture in a medium bowl. Add corn, kidney beans, coriander and chilli. Stir to combine. Serve rice with chicken and lime wedges.
To save time, use 2 x 250g packets 90-second microwave rice. For a quick Mexican-style chicken, dust chicken with a little flour mixed with taco seasoning.
We collect and use information about your online interactions with our websites to improve your site experience, analyse our site traffic & performance, and provide you with relevant advertising. To find out more or to opt-out of targeted ads, please see our Privacy Policy
We collect and use information about your online interactions with our websites to... Learn More
We collect and use information about your online interactions with our websites to improve your site experience, analyse our site traffic & performance, and provide you with relevant advertising. To find out more or to opt-out of targeted ads, please see our Privacy Policy