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.
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