Equipment
food processor
Ingredients
2 green jalapeno chillies
3 garlic cloves, chopped
1 large lime, rind finely grated, juiced
1 tablespoon light extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon smoked sweet paprika
3/4 cup fresh coriander leaves
2 large (about 720g) chicken breasts, halved lengthways
425g can black beans, rinsed, drained
1 avocado, finely chopped
3 radishes, thinly sliced
Lime wedges, to serve
Baby coriander, to serve (optional)
Corn smash
1 tablespoon light extra virgin olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
4 small sweet corncobs, kernels removed
80ml (1/3 cup) water
65g (1/4 cup) low-fat sour cream
Select all ingredients
Nutrition
Energy
2587kJ Fat saturated
8.00g
Fat Total
31.00g Carbohydrate sugars
g
Carbohydrate Total
25.00g Dietary Fibre
15.00g
Protein
52.00g Cholesterol
mg
Sodium
mg
Method
Step 1
Deseed and finely chop 1 chilli. Set aside. Process garlic, lime rind, oil, salt, paprika, remaining jalapeno, 1/2 cup coriander and 2 tbs lime juice in a food processor until smooth and combined. Transfer to a bowl. Add chicken and turn to coat. Set aside to develop the flavours.
Step 2
For the corn smash, heat the oil in a small saucepan over low heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Add the corn and cook, stirring, for 4 minutes or until tender crisp. Add the water. Simmer, covered, for 4 minutes or until corn is tender. Stir in sour cream. Season. Use a stick blender to coarsely puree.
Step 3
Coarsely chop remaining coriander. Combine the black beans, avocado, radish, coriander, reserved jalapeño and remaining lime juice in a bowl.
Step 4
Preheat a chargrill or barbecue on medium-high. Drain chicken from marinade. Spray with olive oil. Cook, turning, for 5-6 minutes or until cooked through. Serve chicken on corn smash, topped with black bean salsa, lime wedges and baby coriander, if using.
food processor
Ingredients
2 green jalapeno chillies
3 garlic cloves, chopped
1 large lime, rind finely grated, juiced
1 tablespoon light extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon smoked sweet paprika
3/4 cup fresh coriander leaves
2 large (about 720g) chicken breasts, halved lengthways
425g can black beans, rinsed, drained
1 avocado, finely chopped3 radishes, thinly sliced
Lime wedges, to serve
Baby coriander, to serve (optional)
Corn smash
1 tablespoon light extra virgin olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
4 small sweet corncobs, kernels removed
80ml (1/3 cup) water
65g (1/4 cup) low-fat sour cream
Select all ingredients
Nutrition
Energy
2587kJ Fat saturated
8.00g
Fat Total
31.00g Carbohydrate sugars
g
Carbohydrate Total
25.00g Dietary Fibre
15.00g
Protein
52.00g Cholesterol
mg
Sodium
mg
Method
Step 1
Deseed and finely chop 1 chilli. Set aside. Process garlic, lime rind, oil, salt, paprika, remaining jalapeno, 1/2 cup coriander and 2 tbs lime juice in a food processor until smooth and combined. Transfer to a bowl. Add chicken and turn to coat. Set aside to develop the flavours.
Step 2
For the corn smash, heat the oil in a small saucepan over low heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Add the corn and cook, stirring, for 4 minutes or until tender crisp. Add the water. Simmer, covered, for 4 minutes or until corn is tender. Stir in sour cream. Season. Use a stick blender to coarsely puree.
Step 3
Coarsely chop remaining coriander. Combine the black beans, avocado, radish, coriander, reserved jalapeño and remaining lime juice in a bowl.
Step 4
Preheat a chargrill or barbecue on medium-high. Drain chicken from marinade. Spray with olive oil. Cook, turning, for 5-6 minutes or until cooked through. Serve chicken on corn smash, topped with black bean salsa, lime wedges and baby coriander, if using.
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