Mexican Spiced Chicken w/ Smoky Lime & Chipotle Black Beans & Cherry Tomato Salsa

Wed, 25 January 2023

Serves 2 people

Dressing

1 lime zest & juice

½ lemon zest & juice

1 ½ tablespoon chipotle puree

2 tablespoon honey

½ cup olive oil

Pinch salt

 

1 x 560g tin black beans

2 chicken breasts

½ green, red & yellow pepper

½ red onion

2 tablespoon olive oil

 

Salsa

12 cherry tomatoes

¼ red onion

½ lime

Handful coriander

 

Mexican Spice Mix

1 teasp cayenne pepper

1 teasp paprika

1 teasp oregano

½ teasp cumin powder

½ teasp coriander powder

½ teasp garlic powder

½ teasp onion powder

 

 

Dressing

Blend all ingredients in a nutribullet/ small blender or shake well in a jam jar.

 

Mexican Spice Mix

Mix all ingredients together in a jar.

 

Cheery Tomato Salsa

Slice the cherry tomatoes in half and place in a small bowl.

Dice the red onion into small ½ centimetre dice.

Sprinkle with a pinch salt & juice of half a lime.

Roughly chop the coriander and mix everything together in the bowl with a spoon.

 

Black Beans

Remove the core and seeds from the peppers.

Slice into 2 and cut into nice long slivers, ½ centimetre in width.

Slice the red onion into long slices too.

Sauté the onions & peppers in a hot frying pan with olive oil for about 3-4 minutes until tender but with a nice bite.

Add the drained black beans, toss in the pan for a minute until warm and add ½ of the dressing.

Keep the rest of the dressing for a salad during the week

 

Season the chicken with salt and the spice mix, grill in a pan for 7-8 minutes until cooked through. You can flatten the chicken breast with a meat hammer or rolling pin to even out and quicken the cooking time.

 

Place a spoonful of the black beans and peppers on a plate. Slice the chicken and top with cherry tomato salsa.