Serves:
Prep time:
| Corn Cobs, Peeled | 2 |
| Mexican Spice Blend | 2 tbs |
| Chicken Breast Fillets, Trimmed | 300 g |
| Vegetable Oil | 3 tbs |
| Cooked Brown Rice | 2 cups |
| Iceberg Lettuce Leaves, Chopped | 3 |
| Can Black Beans, Drained, Rinsed | 2/3 cup |
| Avocado, Sliced | 1 small |
| Vine Ripened Tomatoes, Diced | 2 |
| Corn Chips And Lime Wedges To Serve | |
| Smokey Chipotle Mayonnaise | 80 mL |
Method
- Boil, steam or microwave corn cobs until tender. Drain well. Preheat barbecue or chargrill on high. Barbecue corn, turning occasionally, for 10 minutes, or until charred. Remove to a board. Cut the kernels from the corn cob, set aside.
- Sprinkle the spice blend over both sides of the chicken, pressing on with fingertips. Heat oil in a frying pan over medium. Cook the chicken, for 4-5 minutes each side until golden and cooked through. Remove to a board, stand 5 minutes then slice across the grain.
- Spoon 40ml Birch & Waite Smokey Chipotle Mayonnaise over the base each bowl. Add rice, chicken, lettuce, black beans, corn, avocado and tomato. Top with corn chips and a good dollop Birch & Waite Smokey Chipotle Mayonnaise. Serve with extra corn chips, Birch & Waite Smokey Chipotle Mayonnaise and lime wedges.
Tip: You can replace the Mexican spice blend with fajita seasoning.
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