Grilled Chicken Breast with Corn and Capsicum Relish

    28 minutes

    Black beans add heart-healthy soluble fibre and a rich flavour to the Mexican-style relish. These also can be barbecued.

    7 people made this

    Serves: 4 

    • 2 cloves garlic, crushed
    • 2 teaspoons chilli powder
    • 1/4 teaspoon salt
    • 3 tablespoons freshly squeezed lime juice
    • 2 tablespoons vegetable oil
    • 750 g skinless chicken breast fillets, pounded 1cm thick
    • 3⁄4 cup (185 ml) salt-reduced chicken stock
    • 1⅓ cups (230 g) fresh, drained canned, or thawed frozen corn kernels
    • 1 large roasted red capsicum, diced
    • 2/3 cup (115 g) drained, canned black beans, rinsed
    • 2 tablespoons coarsely chopped red onion
    • 1 jalapeno chilli, seeded and finely chopped
    • 1/4 teaspoon salt
    • 3 tablespoons chopped coriander

    Preparation:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Combine garlic, chilli powder, salt, 2 tablespoons lime juice and the oil in a medium bowl. Add chicken and rub with marinade. Let stand at room temperature for no more than 15 minutes.
    2. Preheat grill or barbecue to medium-hot.
    3. Grill chicken 5 cm from heat just until cooked through, 3 to 4 minutes per side.
    4. To make relish, heat stock in a large frying pan. Add corn kernels, capsicum, black beans, onion, chilli and salt. Heat through. Just before serving, stir in coriander and remaining lime juice. Serve chicken topped with relish.

    on the menu

    To follow a main course featuring grilled chicken, sliced fresh strawberries topped with a purée of frozen raspberries make a refreshing, palate-cleansing dessert.

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