Chicken Skewers with Black Bean & Charred Corn Salsa
PREP 15 MIN•COOK 10 MIN
Fire up the grill! Our skewers pack just as much protein as they do flavor, and you can up the spice in the salsa to suit your taste. Double the batch for a next-level lunch salad tomorrow.
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Number of servings
2
300g skinless chicken thighs (fully trimmed) cut in 1 inch pieces
2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper)
6 bamboo skewers pre-soaked
1 spray olive oil
1 corn cob, (medium, 5 1/2 oz) or 100g frozen corn kernels defrosted
1 lime cut in 1/2 inch thick slices
Black Bean & Charred Corn Salsa
1 can of black beans (14 oz can) drained & rinsed
1 Lebanese cucumber diced
1 1⁄2 cups (60g) baby spinach leaves shredded
6 sprigs of fresh cilantro stems & leaves chopped
1 tbs sliced preserved jalapeño chilli peppers chopped, plus same amount of pickling liquid
salt & pepper, to taste
Heat a chargrill pan or skillet over medium high heat.
Toss chicken and spice mix together and thread on to skewers. Spray lightly with oil and add to hot pan.
Spray corn cob and lime slices with oil and add to skillet with chicken skewers. Cook, turning them all occasionally for 8-10 minutes or until lightly charred and chicken is cooked through. The lime may take less time to cook.
Meanwhile, combine remaining salsa ingredients in a bowl. Cut the kernels from corn cob and add to salsa mixture. Mix well and season to taste.
Serve skewers with salsa and lime slices.
Energy (kJ)
1747 kJ / 418 cals
Protein
42.3 g
Fat
11 g
Sat. Fat
3 g
Carbs
29.1 g
Sugar
8.8 g
Fiber
18 g
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