Heat the 1 tsp olive oil in fry pan on high heat. Add corn kernels and capsicum to pan, sauté until browned.
Transfer cooked capsicum and corn into a mixing bowl, add kidney beans and salsa, then mix well.
Flatten each chicken thigh out with a meat tenderiser or rolling pin.
Lay a piece of baking paper on top of a piece of foil then lay chicken thighs on top of baking paper.
Spread Mexican mix over chicken thighs, sprinkle Parmesan over it, and roll into a log. Wrap first with the baking paper then tightly wrap the foil over the baking paper in a big burrito style.
Place on baking tray and bake for 30 minutes.
Remove from oven carefully and remove foil and baking paper.
Drizzle ½ tbsp olive oil on top and sprinkle with paprika.
Place back into oven and bake for a further 10 minutes. Allow to cool for 5 minutes before slicing into 4 serves.
Steam broccolini and serve with the Mexican chicken and brown rice.
Heat the 1 tsp olive oil in fry pan on high heat. Add corn kernels and capsicum to pan, sauté until browned.
Transfer cooked capsicum and corn into a mixing bowl, add kidney beans and salsa, then mix well.
Flatten each chicken thigh out with a meat tenderiser or rolling pin.
Lay a piece of baking paper on top of a piece of foil then lay chicken thighs on top of baking paper.
Spread Mexican mix over chicken thighs, sprinkle Parmesan over it, and roll into a log. Wrap first with the baking paper then tightly wrap the foil over the baking paper in a big burrito style.
Place on baking tray and bake for 30 minutes.
Remove from oven carefully and remove foil and baking paper.
Drizzle ½ tbsp olive oil on top and sprinkle with paprika.
Place back into oven and bake for a further 10 minutes. Allow to cool for 5 minutes before slicing into 4 serves.
Steam broccolini and serve with the Mexican chicken and brown rice.