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Recipe by: Lee Price
Use leftover cooked chicken and rice to prepare this healthy dish that’s bursting with colour and flavour.
Ingredients
1 cup cooked chicken, chopped
1 ½ cups cooked rice
1 corn on the cob, cooked
2 shallots, chopped
2 tomatoes, diced
½ small red onion, peeled and diced
200g kidney beans, drained and rinsed
1 green chilli (optional) finely diced
¼ tsp cumin
¼ tsp paprika
4 tbsp sour cream or natural yoghurt
½ cup grated cheddar cheese
1 lime, quartered
½ cup corn chips, to serve
Method
- Place the chicken into the serving bowl and sprinkle with the cumin and paprika.
- Mix the rice with half of the shallots and add to serving bowls.
- Mix the tomato, onion and the rest of the shallots to form a salsa and add to bowl.
- Sprinkle over the corn, kidney beans, chilli (if using) and cheese before dolloping with sour cream.
- Serve with corn chips and fresh lime quarters.
Serves 4
Nutrition Info:
Servings 4
Amount Per Serving
- Calories 519
- Total Fat 12.3g
- Saturated Fat 5.2g
- Cholesterol 45mg
- Sodium 195mg
- Potassium 569mg
- Total Carbohydrate 78.4g
- Dietary Fibre 4.9g
- Sugars 3.4g
- Protein 3g