Mexican stuffed chicken with broccolini and brown rice

This healthy dinner idea comes to us courtesy of 28 Day Weight Loss Challenge member Cassie Wight.  Cassie uses budget friendly chicken thighs as the base for a healthy chicken meal that the whole family will love.

Cassie says ‘This meal is super easy with only 10 minutes of prep time and 40 minutes cooking time.’

As part of the 28 Day Weight Loss Challenge you can make the most of budget ingredients (like chicken thighs) to help you lose weight while saving money.  Think Apricot Chicken, Stir Fried Chilli Plum Chicken, or Chicken and Corn Pot Pie.

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Mexican Stuffed Chicken

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Course

Main Dish

Cuisine

Mexican

Servings

Ingredients

• 600 grams chicken thighs skinless
• 1/2 red capsicum diced
• 120 grams kidney beans drained and rinsed
• 1 whole corn cob kernels sliced off
• 3 tbsp salsa
• 3/4 cup brown rice cooked as per packet instructions
• 1 tsp smoked paprika
• 1 tsp extra virgin olive oil
• 1/2 tbsp extra virgin olive oil
• 1 bunch broccolini
• 1 tbsp Parmesan cheese grated

Course Main Dish Cuisine Mexican Servings Ingredients 600 grams chicken thighs skinless 1/2 red capsicum diced 120 grams kidney beans drained and rinsed 1 whole corn cob kernels sliced off 3 tbsp salsa 3/4 cup brown rice cooked as per packet instructions 1 tsp smoked paprika 1 tsp extra virgin olive oil 1/2 tbsp extra virgin olive oil 1 bunch broccolini 1 tbsp Parmesan cheese grated

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Instructions

1. Preheat oven to 220C.
2. Heat the 1 tsp olive oil in fry pan on high heat. Add corn kernels and capsicum to pan, sauté until browned.
3. Transfer cooked capsicum and corn into a mixing bowl, add kidney beans and salsa, then mix well.
4. Flatten each chicken thigh out with a meat tenderiser or rolling pin.
5. Lay a piece of baking paper on top of a piece of foil then lay chicken thighs on top of baking paper.
6. 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.
7. Place on baking tray and bake for 30 minutes.
8. Remove from oven carefully and remove foil and baking paper.
9. Drizzle ½ tbsp olive oil on top and sprinkle with paprika.
10. Place back into oven and bake for a further 10 minutes. Allow to cool for 5 minutes before slicing into 4 serves.
11. Steam broccolini and serve with the Mexican chicken and brown rice.

Recipe Notes

370 calories per serve

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