One Pot Mexican Chicken

Save on dishes this winter with this spicey one pot Mexican chicken favourite! Recommended by our Dietitian Cassandra, this dinner will warm you up from the inside out!


  • Extra virgin olive oil spray
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 200 g skinless chicken breast
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2/3 cup rice (uncooked)
  • 1/2 capsicum, chopped
  • 1/2 zucchini, chopped
  • 1 x 400g can no-added-salt diced tomatoes
  • 2/3 cup water
  • 2 tsp reduced-salt vegetable stock powder
  • fresh coriander, to garnish.


  1. Heat oil in a large, non-stick frying pan that has a lid. Cook onion and garlic for 2 minutes, until softened.

2. Add chicken and cook for another 3 minutes, until the chicken has a light golden colour but is not quite cooked through.

3. Add the spices and rice and cook for a minute, stirring.

4. Add the rest of the ingredients and bring to the boil, stirring often. 

5. Reduce the heat, put the lid on and simmer, stirring every 5 minutes. If the dish is dry or sticking to the pan, add a splash of water, stir and put the lid back on.

6. Simmer until chicken is cooked through and the rice is tender, about 12-15 minutes.

7. Serve with lime wedges and fresh coriander.

Serves 2.
Cook time: 35-40mins.

**adapted from


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