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Cajun grilled chicken with lime black-eyed bean salad & guacamole

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

  • Prep: 15 mins
    Cook: 10 mins
    plus marinating
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 491
  • Carbohydrates 30
  • Saturated Fat 4
  • Sugar 10
  • Protein 48
  • Fat 20
  • Fibre 12
  • Salt 1

Nutrition per serving

  • Calories 491
  • Carbohydrates 30
  • Saturated Fat 4
  • Sugar 10
  • Protein 48
  • Fat 20
  • Fibre 12
  • Salt 1

Ingredients

  • 1 tsp rapeseed oil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp smoked or regular paprika
  • ¼ tsp cayenne pepper
  • 1 garlic clove, finely chopped
  • 4 skinless, boneless chicken breasts (each weighing 140g)
  • 200g black-eyed beans from a can, drained (or butter or cannellini beans)
  • 2 tomatoes, deseeded and diced
  • 85g sweetcorn from a can, drained
  • 2 spring onions, trimmed and finely chopped
  • 25g semi-dried tomatoes in oil from a jar, roughly chopped
  • zest and juice 1 lime
  • small handful coriander, finely chopped
  • 1 avocado, stoned and peeled
  • ¼ red chilli, deseeded and finely chopped
  • ½ tbsp olive oil
  • juice 1 lime
  • small handful coriander, finely chopped

Method

  1. Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.

  2. In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.

  3. For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.

  4. Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.

  5. Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

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