Mexican chicken with red rice

Serving Size

1
Mix the ingredients for the taco seasoning then store in a container ready for use.
2
For the chicken, put the breasts in a bowl. Coat with 2 tbsp taco seasoning, the lime juice and the olive oil. Leave to marinate until you’re ready to grill or at least 30 minutes.
3
Heat a lightly oiled barbecue or preheat a griddle pan to a medium heat. Once hot, cook the chicken breasts for 7-8 minutes on each side until golden brown and fully cooked through.
4
For the salsa, mix the onion, pepper, lime juice, tomatoes and coriander in a bowl. Season generously with salt and pepper and set aside until needed.
5
Set a saucepan over a medium heat with the vinegar, water, sugar and salt. Stir until the sugar and salt dissolve then pour over the onions in a sealable container or jar. Make sure the onions are fully submerged in the liquid. Cool to room temperature then keep in the fridge until you need them.

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