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Grilled jalapeno and lime chicken on corn smash
Grilled jalapeno and lime chicken on corn smash
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Lighten up spicy chicken with creamy corn smash topped with low-fat sour cream.
Ingredients:
  • 2 green jalapeno chillies
  • 3 garlic cloves, chopped
  • 1 large lime, rind finely grated, juiced
  • 36.40 gm light extra virgin olive oil
  • 2.40 gm sea salt
  • 1.25 gm smoked sweet paprika
  • 187.50 ml fresh coriander leaves
  • 2 large (about 720g) chicken breasts, halved lengthways
  • 425g can black beans, rinsed, drained
  • 1 avocado, finely chopped
  • 3 radishes, thinly sliced
  • Lime wedges, to serve
  • Baby coriander, to serve (optional)
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 4 small sweet corncobs, kernels removed
  • 80ml (1/3 cup) water
  • 65g (1/4 cup) low-fat sour cream
Instructions:
  • Prepare 1 finely chopped chilli and set aside. In a food processor, blend garlic, lime rind, oil, salt, paprika, remaining jalapeno, 1/2 cup coriander, and 2 tablespoons lime juice until smooth. Transfer the mixture to a bowl, add chicken, coat it well, and let it sit to enhance the flavors.
  • In a small saucepan, gently heat the oil. Sauté the onion and garlic until soft, about 3 minutes. Add the corn and cook until tender crisp, about 4 minutes. Pour in the water and simmer covered until the corn is tender, about 4 minutes. Stir in the sour cream, season, and use a stick blender to roughly puree.
  • Roughly chop the remaining cilantro. Mix black beans, avocado, radish, cilantro, reserved jalapeño, and remaining lime juice in a bowl.
  • Heat up a chargrill or barbecue to medium-high. Remove chicken from marinade and coat with olive oil spray. Grill for 5-6 minutes, turning occasionally, until fully cooked. Serve the chicken on a bed of corn smash, garnished with black bean salsa, lime wedges, and fresh coriander if desired.

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