Jamaican Jerk Chicken with Black Bean & Corn Salsa

Jamaican Jerk Chicken with Black Bean & Corn Salsa

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, November 24, 2019.
Order Now
Order Now

Ingredients

Chicken

  • 1 pack chicken thighs
  • 1 pack jerk spices

Salsa

  • 1 capsicum, thinly sliced
  • 1 tomato, diced
  • 150g frozen corn
  • 1 can black beans, rinsed & drained
  • Pinch of garlic chilli blend (optional)

To Serve

  • 1 bunch coriander, leaves picked
  • 1 pack lime sour cream
  • 1 lime, cut into wedges

Steps

  1. Before you start, preheat BBQ to medium-high (if using).
  2. Prep & cook chicken. Heat a little oil in a griddle pan or fry-pan on medium-high heat. Pat chicken dry, season with salt and jerk spices. Cook for about 5 minutes each side, until golden and cooked through. Rest before slicing thickly. Alternatively, do this on the BBQ.
  3. Meanwhile, prep capsicum & tomato.
  4. Cook salsa. Heat a little oil in a second fry-pan on high heat and cook corn and capsicum for about 6 minutes, until starting to char. Add black beans and cook for about 2 minutes, until warmed through. Stir through tomato and season to taste with garlic chilli blend.
  5. Serve salsa topped with chicken, coriander and sour cream. Squeeze over lime.

Nutritional Information

Energy 2727 kj
652 kcal
Protein 40.6g
Carbohydrate 42.4g
Fat 34.7g