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Photo of Mexican chicken with potato & avocado salad  by WW

Mexican chicken with potato & avocado salad

Points® value

Meal Items

Skinless chicken breast

125 g

chilli powder

1 tsp, (Mexican)

Olive oil

1 tsp

lime juice

1 tbs


¼ large

fresh red chilli

¼ whole

fresh coriander

1 tbs

Baby potatoes

2 individual, (40g each) boiled, chopped

lime juice

1 tbs


1 bunch(es)


Sprinkle 125g lean chicken breast (halved horizontally) with 1 tsp Mexican chilli powder, 1 tsp olive oil and 1 tbs lime juice. Heat a frying pan. Cook chicken until cooked through. Combine ¼ avocado (chopped), ¼ long fresh red chilli (thinly sliced), 1 tbs fresh coriander leaves and 2 (40g) boiled baby (chat) potatoes (chopped). Drizzle potato mixture with lime juice and serve with chicken and 1 bunch steamed broccolini.