Cajun grilled chicken with lime black-eyed bean salad & guacamole

Cajun grilled chicken with lime black-eyed bean salad & guacamole

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(17 ratings)

Prep: 15 mins Cook: 10 mins plus marinating

Easy

Serves 2
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free

Nutrition: per serving

  • kcal491
  • fat20g
  • saturates4g
  • carbs30g
  • sugars10g
  • fibre12g
  • protein48g
  • salt1g
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Ingredients

    For the chicken breast

    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • ½ tsp dried oregano
      Oregano

      Oregano

      or-ee-gar-no

      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • ½ tsp dried thyme

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 1 tsp smoked or regular paprika
      Paprika

      Paprika

      pa-preek-ah

      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • ¼ tsp cayenne pepper
    • 1 garlic clove, finely chopped
    • 4 skinless, boneless chicken breasts (each weighing 140g)

    For the black-eyed bean salad

    • 200g black-eyed bean from a can, drained (or butter or cannellini beans)
    • 2 tomatoes, deseeded and diced
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 85g sweetcorn from a can, drained
      Sweetcorn

      Sweetcorn

      sw-eet corn

      Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

    • 2 spring onions, trimmed and finely chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 25g semi-dried tomato in oil from a jar, roughly chopped
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • zest and juice 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • small handful coriander, finely chopped

    For the guacamole

    • 1 avocado, stoned and peeled
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • ¼ red chilli, deseeded and finely chopped
    • ½ tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • juice 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • small handful coriander, finely chopped

    Method

    1. Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.

    2. In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.

    3. For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.

    4. Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.

    5. Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    lozgaweda
    18th Apr, 2016
    5.05
    Delicious but I thought the guacamole was way too limey and I only used half a lime. Will add it gradually to taste next time I make this. I had no oregano so used basil instead and the flavour was awesome.
    saschlet
    11th Sep, 2015
    5.05
    My goodness I was surprised at how AMAZING this recipe was. Used mixed canned beans and frozen cooked sweetcorn. Made the Best-ever guacamole as it's so awesome. Cheated as had some cajun spice in the cupboard. Used 1 large bashed chicken breast for 2 people and simply pan fried it for a few minutes then sliced and served. Will be serving this often!
    eleanor73
    22nd Aug, 2014
    5.05
    I have made this twice now - both times a winner. Other people I have cooked it for really like it too.
    rachelturusem
    22nd Aug, 2014
    5.05
    Hubby loved this - chicken was moist and flavoursome and the bean salad was fresh and zingy. The guacamole didn't last for the next days lunch either! Quick and easy meal, will be making this again.
    neasamcnulty
    18th Aug, 2014
    5.05
    Forgot to put stars the first time!
    neasamcnulty
    18th Aug, 2014
    5.05
    Delicious. Have made this twice now and the wrap the next day is even tastier!!!
    miss_brightside
    6th Jul, 2014
    This was a bit of a faff to make but it was well worth it in the end - looks impressive, tastes delicious and is filling. I couldn't find black-eyed beans so used cannelini beans instead which worked well. Will definitely be making again!
    happystar
    29th Jun, 2014
    Unfortunately I could only get dried black-eyed beans and even after soaking the beans overnight and cooking them for 20 minutes, they were still a bit chewy, which made the overall texture of the salad a bit tough. Will probably try again when I can get tinned beans (I live in a small town south of Munich and cannot always get every ingredient. likewise the coriander....). The chicken was really nice and had good flavour. It was a filling meal. 7/10
    eperson
    20th Jun, 2014
    Chicken was tasty and spicy & bean salad a pleasant surprise (wasn't sure I'd really like it). Will definitely do again.
    sarecg11
    19th Jun, 2014
    Are the alternative recipes on the right side of the page suitable for this diet plan, please? I asked this question very early on but do not seem to have an answer - and I do need to substitute some of the suggested meals.
    goodfoodteam's picture
    goodfoodteam
    25th Jun, 2014
    Hi there. The halloumi recipe in the 'goes well with' panel is a direct vegetarian replacement for this recipe. If you have any further questions about the Summer Diet Plan, please email goodfoodwebsite@bbc.com and we'll speak to our nutritionist.http://www.bbcgoodfood.com/recipes/cajun-grilled-halloumi-lime-black-eyed-bean-salad-guacamole
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.