Mexican Rice with Crispy Chicken Fillet

5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 700 kcal


  • 1 piece Egg
  • 50 g Cornflakes
  • 2 piece Chicken breasts (approx. 180 g each)
  • Salt and pepper for seasoning
  • 30 g Flour
  • 4 tbsp Rapeseed oil
  • 1 piece Avocado
  • 2 piece Tomatoes
  • 1 piece Small red onion
  • 0,5 handful Mint leaves
  • 2 tbsp Olive oil
  • Juice of half a lime
  • 1 pack Uncle Ben’s Mexican Express Rice


  • Beat the egg in a bowl until smooth. Press the cornflakes lightly with your hands in another bowl. Season the chicken breasts with salt and pepper and turn in the flour. Then pull the breasts through the egg, drain them, turn them in the cornflakes and bread them. Press everything down well.
  • Heat the rapeseed oil in a pan and fry the breasts over medium heat for about 10-15 minutes. Turn more often.
  • In the meantime, dice the avocado and tomatoes. Peel the onion and cut into rings. Mix the avocado, tomatoes, onions and mint with the olive oil and lime juice and season with salt.
  • Heat Uncle Ben’s Mexican Express Rice according to the instructions on the package and serve with the tomato and avocado salad and the crispy chicken breast.
  • Tip 5: If you like, you can sprinkle everything with freshly cut chilli.


Serving: 100gCalories: 700kcalCarbohydrates: 26.8gProtein: 3gFat: 65.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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