What are the main ingredients in Grilled Chicken & Cowboy Salsa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Grilled Chicken & Cowboy Salsa?

Calories: 1023, Carbs: 94 grams, Fat: grams, Protein: 52.6 grams, Sugar: 11.6 grams, Salt: 1352 grams

How do I prepare Grilled Chicken & Cowboy Salsa?

CHARRED CORN: Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the corn until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. HAVO SOME AVO: Halve the avocado and remove the pip. Peel off the skin and roughly dice. Squeeze over the juice of 2 lemon wedges, season, and set aside. HOWDY, CHICKY!: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning. COWBOY SALSA: In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred corn, the diced tomato, the rinsed black beans, the dressed avo, the sliced spring onion (to taste), and ½ the picked coriander. PLATE UP!: Plate up the sliced chicken and top with a dollop of sour cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

What should be prepared from my kitchen to make Grilled Chicken & Cowboy Salsa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Grilled Chicken & Cowboy Salsa

A loaded salsa of black beans, fresh tomato, charred corn, creamy avo, spring onion, coriander, & a zesty lemon vinaigrette is served with a juicy chicken breast, sour cream, and crunchy corn nachos for scooping. It’ll have you sayin’, “Yee-haw!”

Grilled Chicken & Cowboy Salsa

with corn nachos & sour cream

Hands on Time: 15 - 20 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Chicken
Corn
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Heirloom Corn Nachos
Lemon
Lemons
NOMU Mexican Spice Blend
Sour Cream
Spring Onion
Spring Onions
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

CHARRED CORN
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the corn until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the avocado and set aside the half containing the pip for another meal. Peel off the skin and roughly dice. Squeeze over the juice of 1 lemon wedge, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 1 lemon wedge, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred corn, the diced tomato, the rinsed black beans, the dressed avo, the sliced spring onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced chicken and top with a dollop of sour cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

Corn - 50g
Avocado - 1
Lemon - 1
Free-range Chicken Breast - 1
NOMU Mexican Spice Blend - 10ml
Tomato - 1
Black Beans - 60g
Spring Onion - 1
Fresh Coriander - 4g
Sour Cream - 30ml
Heirloom Corn Nachos - 80g

Download the Recipe

Serves 2

CHARRED CORN
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the corn until slightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the avocado and remove the pip. Peel off the skin and roughly dice. Squeeze over the juice of 2 lemon wedges, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred corn, the diced tomato, the rinsed black beans, the dressed avo, the sliced spring onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced chicken and top with a dollop of sour cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

Corn - 100g
Avocado - 1
Lemon - 1
Free-range Chicken Breasts - 2
NOMU Mexican Spice Blend - 20ml
Tomato - 1
Black Beans - 120g
Spring Onion - 1
Fresh Coriander - 8g
Sour Cream - 60ml
Heirloom Corn Nachos - 160g

Download the Recipe

Serves 3

CHARRED CORN
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the corn until slightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the avocados and set aside one of the halves containing the pip for another meal. Peel off the skin and roughly dice. Squeeze over the juice of 3 lemon wedges, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 3 lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred corn, the diced tomato, the rinsed black beans, the dressed avo, the sliced spring onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced chicken and top with a dollop of sour cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!

Corn - 150g
Avocados - 2
Lemons - 2
Free-range Chicken Breasts - 3
NOMU Mexican Spice Blend - 30ml
Tomatoes - 2
Black Beans - 180g
Spring Onions - 2
Fresh Coriander - 12g
Sour Cream - 90ml
Heirloom Corn Nachos - 240g

Download the Recipe

Serves 4

CHARRED CORN
Place a pan (that has a lid) over a high heat with a drizzle of oil. When hot, fry the corn until slightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
HAVO SOME AVO
Halve the avocados and remove the pips. Peel off the skin and roughly dice. Squeeze over the juice of 4 lemon wedges, season, and set aside.
HOWDY, CHICKY!
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until crispy, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and ⅔ of the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
COWBOY SALSA
In a salad bowl, combine the juice of 4 lemon wedges, a drizzle of olive oil, the remaining NOMU spice blend, a sweetener, and seasoning. Toss through the charred corn, the diced tomato, the rinsed black beans, the dressed avo, the sliced spring onion (to taste), and ½ the picked coriander.
PLATE UP!
Plate up the sliced chicken and top with a dollop of sour cream and the remaining picked coriander. Serve with the cowboy salsa and the nachos for scooping. Enjoy, Partner!