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

1. Place the chicken into the serving bowl and sprinkle with the cumin and paprika.
2. Mix the rice with half of the shallots and add to serving bowls.
3. Mix the tomato, onion and the rest of the shallots to form a salsa and add to bowl.
4. Sprinkle over the corn, kidney beans, chilli (if using) and cheese before dolloping with sour cream.
5. 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