Lime & chilli grilled chicken with black bean salad

Serves 4 Cost per serve $5.10 Time to make 25 min, plus 30 min marinating gluten free dairy free diabetes friendly

1 tablespoon chopped

coriander root 1 long red chilli, deseeded,

finely chopped 2 teaspoons lime zest ¼ cup chopped

coriander leaves 2½ tablespoons lime juice 1 tablespoon olive oil 4 x 125g skinless chicken

thigh fillets 1 continental cucumber, diced 1 large red capsicum, chopped 1 x 400g can black beans,

rinsed, drained 2 x 125g cans no-added-salt corn kernels, rinsed,

drained 2 tablespoons chopped roasted unsalted peanuts Lime wedges, to serve

1 Combine coriander root, chilli, zest, 1 tablespoon coriander leaves, 1½ tablespoons lime juice and 2 teaspoon olive oil in a shallow dish. Cut 3–4 slashes in each chicken thigh fillet in a crisscross pattern. Add chicken to marinade and turn to coat. Cover; refrigerate for 30 minutes. 2 Preheat a chargrill pan or barbecue hotplate over high heat. Spray the chicken lightly with olive oil. Cook chicken for 3–4 minutes each side, or until golden and cooked through. 3 Meanwhile, combine the diced cucumber, red capsicum, beans, corn, peanuts and remaining lime juice, coriander and olive oil in a salad bowl. Season the salad with cracked black pepper. 4 Serve grilled chicken with black bean salad and lime wedges.