Zesty lime and garlic chicken with Mexican bean salad

Prep 20 min
Total 30 min
Serves 4



1/4 cup plus 2 tbsp
garlic cloves, minced
1 tsp
1/4 tsp
skinless, boneless chicken breasts, cut into large strips
4 tsp
canola oil
red bell pepper, finely chopped
red onion, finely chopped
1/2 cup
frozen corn
540-mL can
black beans, drained and rinsed
avocado, finely chopped
1/2 tsp
1/8 and 1/4 tsp
pita, if desired


  • 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.


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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