15 Minute Mexican Chicken

So, like everybody else with a kitchen an a bookshelf, I have copies of Jamie Oliver’s 15 Minute Meals, and of course 30 Minute Meals. Like every other human being, I too feel they should be called 60 Minute Meals and 30 Minute Meals, as he appears to have mistaken human beings for unstoppable cooking machines. And he leaves out the time it takes for you to go into a cupboard, set the damned food processor up, wrestle with a stiff cooking accessory drawer, rifle through and find the weird thing you bought, used once, and cannot remember the purpose of.

My little hissy fit aside, they are both pretty great- and some of the ideas he has to speed up your cookery are invaluable! The main thing here is to flatten the chicken with a meat tenderiser. This is one of those hammers which are used to punish meat. Why they aren’t just called meathammers is a mystery to me. And if not, why is there no metal band called Meäthämmër?

I have also realised, since writing most of this last week, that there IS actually a Mexican recipe, if not in the book (I haven’t checked), then certainly in the series of 15 Minute Meals, as it came on at the weekend, causing much swearing and sulking, as I thought I had done this completely independently. His is for a sandwich, whereas mine is for a dinner, so I’m still putting it up here.


NB- You need a meat tenderiser (or a rolling pin. Anything heavy and whacky)

  • 2 chicken breasts
  • 2 limes
  • 1 tbsp. coriander
  • 1 tbsp. cumin
  • 1 tsp. smoked paprika
  • White rice
  • Sweetcorn
  • 1-2 tbsp. tomato puree
  • 2 very ripe avocadoes (avocados? avocadii?)
  • Chilli flakes


Put enough rice to make a decent side on boil. Keep an eye on it as you go, but it mostly looks after itself.

Get the breast fillets, and beat them till they’re about 1cm thick. This way, they’ll cook quickly. Sprinkle over the coriander, cumin and paprika.

Zest one of the limes into a small bowl and set aside for later. Cut the zested lime in two, and squeeze half over the chicken.

Heat some olive oil in a pan to a medium high heat, and sear the breasts for four minutes on each side. When you turn them, squeeze over the other lime half.

As this cooks, cut open the two avocadoes. Put one avocado in a small bowl, mash it up with a fork, and add salt, pepper, chilli flakes and juice of another half lime. Stir well. Dice the other into little bits, about 1/2cm should do.

Take the cooked rice, and stir in the diced avocado, sweetcorn and tomato puree. Plate up, and get a generous spoonful of the mashed avocado (almost guacamole) and smear this on top of the chicken.

Add a little salsa to the plate, if you find time. I did a quick one here.


Enjoy in the garden, in the sun, which has now sadly disappeared. Ah well, Summer was nice while it lasted.

Tasty Tuesdays on HonestMum.com


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