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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Smoky Chicken & Corn?
The preparation time for Smoky Chicken & Corn with a black bean salsa & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Smoky Chicken & Corn with a black bean salsa & fresh coriander?
The total time required to make Smoky Chicken & Corn with a black bean salsa & fresh coriander is between 35 and 60 minutes.
How many servings does Smoky Chicken & Corn provide?
4 servings
What are the main ingredients in Smoky Chicken & Corn?
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
What is the nutritional information of Smoky Chicken & Corn?
Calories: 572, Carbs: 49 grams, Fat: grams, Protein: 54.2 grams, Sugar: 15.9 grams, Salt: 1290 grams
How do I prepare Smoky Chicken & Corn?
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! 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). 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.
What should be prepared from my kitchen to make Smoky Chicken & Corn?
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
How many calories does Smoky Chicken & Corn have?
572 calories
How much fat content does Smoky Chicken & Corn have?
grams
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