A simple and quick dinner. Pan-fried chicken breast sits atop a fresh black bean salsa of coriander, feta, and lemon. Served with roasted corn and red onion. Delish!
Smoky Chicken & Corn
Smoky Chicken & Corn
with a black bean salsa & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Black Beans
- Chicken
- Corn On The Cob
- Corn On The Cobs
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Mexican Spice Blend
- Plum Tomato
- Plum Tomatoes
- Red Onion
- Red Onions
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST REVOLUTION
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place in a bowl. Mix in the yoghurt, smoked paprika, and some seasoning, fully coating the chicken in the marinade. Place in the fridge and allow to marinate. On a roasting tray, place the corn, ½ the onion wedges, and the whole garlic clove. Coat in oil, the Mexican Blend to taste, salt, and pepper. Place in the hot oven and roast for 15-20 minutes until browned and cooked through, shifting halfway.
BLACK BEAN BOUNTY
Roughly chop the remaining onion wedges. In a bowl, mix the drained black beans, the chopped onion, the diced tomato, the lemon zest, ½ the chopped coriander, a squeeze of lemon juice, and a drizzle of oil. Season to taste.
WHEN THE ROAST HAS 10 MINUTES REMAINING...
Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, remove the chicken from the marinade and fry on one side for 5-7 minutes until golden. (You can discard the marinade!) Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
ALMOST THERE!
When the roast is done, carefully (it’s hot!) squeeze the flesh out of the roast garlic and roughly chop. Add to the black bean salsa (to taste).
EASY-PEASY DINNER!
Make a bed of roast corn and roasted onion wedges. Side with the black bean salsa, crumble over the feta and lay on the slices of smoky chicken. Sprinkle with the remaining coriander and a squeeze of lemon juice. Serve with any remaining lemon wedges and tuck in!
Free-range Chicken Breast - 1
Low Fat Plain Yoghurt - 20ml
Smoked Paprika - 5ml
Corn On The Cob - 1
Red Onion - 1
Garlic Clove - 1
NOMU Mexican Spice Blend - 10ml
Black Beans - 60g
Plum Tomato - 1
Lemon - 1
Fresh Coriander - 4g
Danish-style Feta - 40g
ROAST REVOLUTION
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place in a bowl. Mix in the yoghurt, smoked paprika, and some seasoning, fully coating the chicken in the marinade. Place in the fridge and allow to marinate. On a roasting tray, place the corn, ½ the onion wedges, and the whole garlic cloves. Coat in oil, the Mexican Blend to taste, salt, and pepper. Place in the hot oven and roast for 15-20 minutes until browned and cooked through, shifting halfway.
BLACK BEAN BOUNTY
Roughly chop the remaining onion wedges. In a bowl, mix the drained black beans, the chopped onion, the diced tomato, the lemon zest, ½ the chopped coriander, a squeeze of lemon juice, and a drizzle of oil. Season to taste.
WHEN THE ROAST HAS 10 MINUTES REMAINING...
Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, remove the chicken from the marinade and fry on one side for 5-7 minutes until golden. (You can discard the marinade!) Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
ALMOST THERE!
When the roast is done, carefully (it’s hot!) squeeze the flesh out of the roast garlic and roughly chop. Add to the black bean salsa (to taste).
EASY-PEASY DINNER!
Make a bed of roast corn and roasted onion wedges. Side with the black bean salsa, crumble over the feta and lay on the slices of smoky chicken. Sprinkle with the remaining coriander and a squeeze of lemon juice. Serve with any remaining lemon wedges and tuck in!
Free-range Chicken Breasts - 2
Low Fat Plain Yoghurt - 40ml
Smoked Paprika - 10ml
Corn On The Cobs - 2
Red Onion - 1
Garlic Cloves - 2
NOMU Mexican Spice Blend - 20ml
Black Beans - 120g
Plum Tomatoes - 2
Lemon - 1
Fresh Coriander - 8g
Danish-style Feta - 80g
ROAST REVOLUTION
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place in a bowl. Mix in the yoghurt, smoked paprika, and some seasoning, fully coating the chicken in the marinade. Place in the fridge and allow to marinate. On a roasting tray, place the corn, ½ the onion wedges, and the whole garlic cloves. Coat in oil, the Mexican Blend to taste, salt, and pepper. Place in the hot oven and roast for 20-25 minutes until browned and cooked through, shifting halfway.
BLACK BEAN BOUNTY
Roughly chop the remaining onion wedges. In a bowl, mix the drained black beans, the chopped onion, the diced tomato, the lemon zest, ½ the chopped coriander, a squeeze of lemon juice, and a drizzle of oil. Season to taste.
WHEN THE ROAST HAS 10 MINUTES REMAINING...
Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, remove the chicken from the marinade and fry on one side for 5-7 minutes until golden. (You can discard the marinade!) Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
ALMOST THERE!
When the roast is done, carefully (it’s hot!) squeeze the flesh out of the roast garlic and roughly chop. Add to the black bean salsa (to taste).
EASY-PEASY DINNER!
Make a bed of roast corn and roasted onion wedges. Side with the black bean salsa, crumble over the feta and lay on the slices of smoky chicken. Sprinkle with the remaining coriander and a squeeze of lemon juice. Serve with any remaining lemon wedges and tuck in!
Free-range Chicken Breasts - 3
Low Fat Plain Yoghurt - 60ml
Smoked Paprika - 15ml
Corn On The Cobs - 3
Red Onions - 2
Garlic Cloves - 3
NOMU Mexican Spice Blend - 30ml
Black Beans - 180g
Plum Tomatoes - 3
Lemons - 2
Fresh Coriander - 12g
Danish-style Feta - 120g
ROAST REVOLUTION
Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place in a bowl. Mix in the yoghurt, smoked paprika, and some seasoning, fully coating the chicken in the marinade. Place in the fridge and allow to marinate. On a roasting tray, place the corn, ½ the onion wedges, and the whole garlic cloves. Coat in oil, the Mexican Blend to taste, salt, and pepper. Place in the hot oven and roast for 20-25 minutes until browned and cooked through, shifting halfway.
BLACK BEAN BOUNTY
Roughly chop the remaining onion wedges. In a bowl, mix the drained black beans, the chopped onion, the diced tomato, the lemon zest, ½ the chopped coriander, a squeeze of lemon juice, and a drizzle of oil. Season to taste.
WHEN THE ROAST HAS 10 MINUTES REMAINING...
Place a pan (that has a lid) over a medium heat with a drizzle of oil. When the pan is hot, remove the chicken from the marinade and fry on one side for 5-7 minutes until golden. (You can discard the marinade!) Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
ALMOST THERE!
When the roast is done, carefully (it’s hot!) squeeze the flesh out of the roast garlic and roughly chop. Add to the black bean salsa (to taste).
EASY-PEASY DINNER!
Make a bed of roast corn and roasted onion wedges. Side with the black bean salsa, crumble over the feta and lay on the slices of smoky chicken. Sprinkle with the remaining coriander and a squeeze of lemon juice. Serve with any remaining lemon wedges and tuck in!
Free-range Chicken Breasts - 4
Low Fat Plain Yoghurt - 80ml
Smoked Paprika - 20ml
Corn On The Cobs - 4
Red Onions - 2
Garlic Cloves - 4
NOMU Mexican Spice Blend - 40ml
Black Beans - 240g
Plum Tomatoes - 4
Lemons - 2
Fresh Coriander - 15g
Danish-style Feta - 160g
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