CAJUN GRILLED CHICKEN WITH BEAN SALAD & GUACAMOLE
PREP TIME: 15 MINS (+ MARINATING) COOK TIME: 10 MINS
SERVES 2 (AS A MAIN)
1 tsp olive oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked paprika
½ tsp cayenne pepper
1 clove garlic, finely chopped
2 x 125g skinless chicken breast fillets, trimmed of fat (see Make it vegetarian for alternative)
Bean salad
100g cooked black-eyed, butter
or cannellini beans
1 large tomato, deseeded, diced 125g can corn kernels, drained 2 green shallots, trimmed,
finely chopped
25g semi-dried tomatoes,
roughly chopped
Zest and juice 1 lime
Small handful coriander,
finely chopped
Guacamole
½ avocado, halved, stone
removed, peeled
1⁄4 red chilli, deseeded,
finely chopped
1 tsp olive oil
Juice ½ lime
Small handful coriander,
finely chopped 1 Put oil, oregano, thyme, paprika, pepper and garlic in a large sealable bag. Shake to combine. Put chicken breasts in bag and turn to coat. Bash chicken with a rolling pin to flatten a little, then set aside to marinate for at least 15 minutes.
2 To make bean salad, mix all ingredients in a bowl. Stir well and set aside.
3 To make guacamole, scoop flesh from avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add remaining ingredients and mix them well. (If you prefer your guacamole to be smoother, mash the avocado well with olive oil and lime juice first, until it’s at your preferred consistency, before stirring in the other ingredients.)
4 Preheat a grill on medium.
Line a grill tray with foil. Place chicken on lined tray and cook for about 4 minutes each side, or until cooked through.
5 Plate up chicken breasts with bean salad and guacamole.