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Chipotle chicken with salsa

Chipotle chicken with salsa

A simple spicy supper of smoky chipotle-marinated chicken with fresh corn, avocado, kidney bean, tomato and lime salsa. Marinate the chicken for 3 - 4 hours, or overnight if time permits. Omit the tortillas for a gluten-free option.

Prep240 min
Cook10 min
Servings4
Cal/serving630
#High protein #chicken#tomato#dinner#beans#vegetable#red beans#peppers#mexican

Ingredients

Servings
4
  • Chipotle chili paste2 tbsp
  • Onion granules1 tsp
  • ground cumin½ tsp

Instructions

5 steps
  1. 1

    Cut 3 - 4 diagonal slashes across the top of each chicken breast and place the chicken in a non-reactive glass bowl.

  2. 2

    Mix the olive oil, chipotle paste, onion granules, garlic, cumin and juice of one large lime. Season with salt and pepper, coat the chicken, cover and marinate for 3 - 4 hours, or overnight if time permits.

    240 min

  3. 3

    Mix the drained sweetcorn and kidney beans with the red onion, avocados, plum tomatoes, coriander and juice of two limes. Season with salt and pepper and leave at room temperature for 30 minutes.

    30 min

  4. 4

    Preheat the grill to medium-high. Arrange the chicken in one layer on a grill rack and grill for 4 - 5 minutes on each side, until cooked through.

    10 min

  5. 5

    Serve the chicken with the salsa and the warmed tortillas, if using.

Nutrition

1 serving ≈ 470 g

Nutrition values are estimates. - means data is unavailable.

630
kcal
49.8g
Protein
55.5g
Carbs
23.5g
Fat
12.2g
Fiber

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