• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken breast strips until browned and cooked through, turning 
occasionally, 6-8 minutes.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In the last 
minute of cook time, sprinkle over Mexican Fiesta spice blend and cook 
until fragrant. 
• Add a splash of water, tossing chicken to coat, then remove pan from heat. 

TIP: Chicken is cooked through when it’s no longer pink inside. 

• Meanwhile, roughly chop tomato and coriander (see ingredients).
• Slice avocado in half, scoop out flesh and roughly chop.
• Slice lemon into wedges.
• In a small bowl, combine tomato, coriander, a good squeeze of lemon juice 
and a drizzle of olive oil. Season to taste with salt and pepper. 

• Microwave basmati rice until steaming, 2-3 minutes.

• Divide rapid rice, chicken and tomato salsa between bowls.
• SPICY! This is sauce is hot, but use less if you’re sensitive to heat! Drizzle over 
mild chipotle sauce and top with avocado and garlic aioli.
• Serve with any remaining lemon wedges. Enjoy!