Moroccan Chicken and Salsa
Serves 4
- 1 tbsp extra virgin olive oil
- 500 g chicken thigh fillets
- 2 tbsp Moroccan spice (or taco spice)
- 400 g tin corn kernels, drained
- 400 g black beans, drained
- 4 tomatoes, chopped
- 1 avocado, roughly chopped
- 1 bunch coriander, roughly chopped
- 1 lime, fresh
