As part of my healthy and balanced diet, I bought some plain rice crackers. I have been munching on them with some sliced cheese and tuna or cream cheese and cucumbers. A few weeks later, I was getting a bit bored with that combination and wanted something a little sexy and spicy. As I was making the Mexican Inspired Rice, I got the idea of a homemade salsa dip. That would be a perfect combination for a healthy lunch snack, with proteins too. Yum.
RECIPE FOR CHICKEN & VEG SALSA DIP
Inspired by this post
Makes: 1 medium sized serving bowl
Prep time: 20 mins
Cook time: 20 mins
1 small ripe tomato, diced
1 small green capsicum, diced
1 small red capsicum, diced
1 small carrot, diced
1 tbsp tomato paste
3 tbsp corn (or a handful)
1 chicken thigh fillet, fat and skin removed then cut into small cubes
2 cloves of garlic, chopped finely
1 small onion, diced finely
1 tbsp corriander powder
2 tsp cumin powder
2 tsp sweet paprika
0.5 tsp chilli powder
1/2 cup water
salt and pepper, to taste
1. Saute onions, garlic and chicken in some oil. Stir until chicken is just cooked.
2. Then add spices and stir until aromatic. Add in the tomato paste, vegetables and water.
3.Put on a low heat and cook until softened and gravy has thickened a bit.
4. Season with salt and pepper to taste.
Click ‘Read More’ below to print this post and leave a comment.