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

Healthy chicken recipe for 2 people, takes only 10 mins; recipe has rapeseed oil, oregano, thyme, paprika, cayenne pepper, garlic clove, chicken breast, black-eyed bean, tomato, sweetcorn, spring onion, tomato, lime, coriander, avocado, red chilli, olive oil, lime and coriander.

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

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

Recipe by Chef Soomro Course: Healthy chicken
Servings

2

servings
Prep time

15 mins

Ingredients

  • Coriander: small handful coriander, finely chopped
  • Garlic Clove: 1 garlic clove, finely chopped
  • Chicken Breast: 4 skinless, boneless chicken breasts (each weighing 140g)
  • Red Chilli: 1/4 red chilli, deseeded and finely chopped
  • Olive Oil: 1/2 tbsp olive oil
  • Tomato: 2 tomatoes, deseeded and diced
  • Spring Onion: 2 spring onions, trimmed and finely chopped
  • Lime: zest and juice 1 lime
  • Paprika: 1 tsp smoked or regular paprika
  • Oregano: 1/2 tsp dried oregano
  • Cayenne Pepper: 1/4 tsp cayenne pepper
  • Thyme: 1/2 tsp dried thyme
  • Avocado: 1 avocado, stoned and peeled
  • Rapeseed Oil: 1 tsp rapeseed oil
  • Sweetcorn: 85g sweetcorn from a can, drained
  • Black Eyed Bean: 200g black-eyed bean from a can, drained (or butter or cannellini beans)

Directions

  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.