Zesty lime and garlic chicken with Mexican bean salad

41

PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Zesty lime and garlic chicken with Mexican bean salad

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
  • 66 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 17 g,
  • Fibre
  • 12 g,
  • Sodium
  • 717 mg.
  • Excellent source of
  • Vitamin C
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