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Chicken Huevos Rancheros

20 Minute Chicken Huevos Rancheros. Oh my...nice twist on a classic with Chicken and oh yes - get in me belly!

Serves: 2 Time: 20 minutes



  • 1.5 Tablespoons Olive Oil

  • 120g Cherry Tomatoes, quartered

  • 1 Avocado, sliced thinly

  • 1 Lime, juiced

  • 1 Red Onion, diced

  • 1 Teaspoon Ground Cumin

  • 240g Black Beans, drained

  • 2 Eggs

  • 2 Teaspoons Smoked Paprika

  • 2 Chicken Breasts, diced

  • 30g Pickled Sliced Jalapeños

  • 40g Rocket, more if you like

  • 1 Small Bunch Fresh Coriander, chopped


  1. Toss the chicken in a bowl with half of the cumin and half of the paprika. Season well.

  2. Heat a large non-stick pan over high heat with 1 tablespoon of olive oil, add the chicken and cook until the edges become golden. Pop a lid over the pan and continue to cook for a further 6 minutes. Once done, remove and keep warm until serving.

  3. Wipe the pan clean, then over medium heat, add half a tablespoon of olive oil, half of the onion and the remaining spices. Cook for a few minutes, until the onions begin to soften. Then add the black beans, half the chopped tomatoes and half of the coriander. Season well and allow to simmer for 5 more mins.

  4. Meanwhile, in a small bowl, combine the jalapeños with the remaining cherry tomatoes, coriander and onion. Then fry the eggs to your liking. Serve the chicken on a bed of rocket, with the bean mix and avocado on top, along with the fried egg. Squeeze your lime over the avocado and enjoy!


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Rosie ❤️


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