Chicken Tenders Rice And Avocado Salsa

Chicken Tenders Rice And Avocado Salsa Ingredients

FOR THE CHICKEN:1 kilo tenderloins1⁄2 cup nandos peri peri marinade1 tbs lemon and herb seasoning1 tbs peri peri seasoningsaltpepper

Steps

in a bowl mix all ingredients together marinade for 4 hoursin a tray line up chicken and put in the oven grill until cooked for 5 minutes baste with peri peri marinade and then bake again for a further 10 minutes or until cooked through.

For The Rice

2 cups of medium grain or long grain rice washed1 small capsicum deseeded and diced small1 onion finely diced4 garlic cloves crushed1⁄2 cup of frozen kernels1⁄2 frozen peas1 tsp salt2 chicken stock cubes1 tsp tumeric1 tsp Portuguese seasoning1⁄2 tsp smoked paprikaolive oilsqueeze of lime juice

Steps

in a pot add a splash of olive oil and saute onion capsicum and garlic until soft. Add corn and peas and mix through.add spices and stock cubes,lime and salt altogether then add rice and mix through and add 3 1⁄2 cups of water to the rice cover on high heat until rice boils then reduce to low heat until water is absorbed and rice is cooked leave covered for 10 minutes.

For The Salad

1 mango diced1⁄4 pineapple diced1⁄2 red onion diced2 tomato’s diced1 avocado diced1⁄4 cup coriander chopped1 jalapeno finely diced1 lime juicedsalt and peppera splash of olive oil

Steps

add all ingredients to a bowl and add lime juice salt and pepper and olive oil mix together and serve alongside rice and chicken