Zesty lime and garlic chicken with Mexican bean salad
41
- Prep Time20 mins
- Total Time30 mins
- Makes4 servings
Zesty lime and garlic chicken. (Photo, Erik Putz.)
Turn a simple weeknight meal into a south-of-the-border fiesta with zesty citrus chicken and a hot chili, avocado and bean salad.
Ingredients
1/4 cup plus 2 tbsp lime juice
4 garlic cloves, minced
1 tsp paprika
1/4 tsp cayenne
4 skinless, boneless chicken breasts, cut into large strips
4 tsp canola oil
1 red bell pepper, finely chopped
1/2 red onion, finely chopped
1/2 cup frozen corn
540-mL can black beans, drained and rinsed
1 avocado, finely chopped
1/2 tsp lime zest
1/8 and 1/4 tsp salt
1/8 tsp hot-red-chili-flakes
pita, if desired
Instructions
COMBINE 1/4 cup lime juice with 3 minced garlic cloves, paprika and cayenne pepper in a medium bowl. Add chicken and stir to coat. Cover and marinate at room temperature for 15 min.
HEAT 2 tsp canola oil in a large non-stick frying pan over medium. Add 1 minced garlic clove, then stir in red pepper, red onion and corn. Cook until softened, 3 to 4 min. Transfer to a medium bowl. Stir in black beans, avocado, 2 tbsp lime juice, lime zest, 1/8 tsp salt and hot-red-chili-flakes.
SPRINKLE chicken with 1/4 tsp salt. Return frying pan to heat over medium-high. Add 2 tsp canola oil, then chicken. Cook until golden, about 5 min. Serve with pita, if desired.
Nutrition (per serving)
Calories 544, Protein 66g, Carbohydrates 33g, Fat 17g, Fibre 12g, Sodium 717mg.
Excellent source of Vitamin C.