Serves 5. Per serve: 556.4 calories, 1798 kJ, 38.94g protein, 17.82g fibre
INGREDIENTS
Smoky Mexican chicken
- 500 g skinless chicken breast, cut into strips or bite-sized pieces
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chilli powder, or to taste
- 2 tsp olive oil
- Juice of 1 lime
- Salt and pepper
Black bean & corn salsa
- 1 × 400 g tin black beans, drained and rinsed
- 200 g corn kernels
- 250 g cherry tomatoes, quartered
- 1 red capsicum, diced
- ½ small red onion, finely diced
- Juice of 1 lime
- Large handful fresh coriander, chopped
- 1 tsp ground cumin
- Salt and pepper
Creamy lime dressing
- 200 g fat-free or low-fat Greek yoghurt
- Juice and finely grated zest of 1 lime
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and pepper
- Splash of water, if needed
To assemble
- 1 cos lettuce, shredded
- 1 medium avocado, diced
- Fresh coriander
- Lime wedges
Optional tortilla crunch
- 2 small corn tortillas
- Olive oil spray
- Smoked paprika
METHOD
- Combine the chicken with paprika, cumin, garlic, onion, chilli, olive oil and lime juice. Season with salt and pepper.
- Heat a large frying pan over medium-high to high heat. Cook the chicken in batches so it browns rather than steams. Cook just until cooked through, then remove from the heat.
- Combine all the black bean and corn salsa ingredients. Toss well and leave for 5–10 minutes so the lime and tomato juices dress the beans.
- Mix the yoghurt, lime zest and juice, cumin and garlic. Season and add a splash of water if needed to make a creamy, drizzleable dressing.
- If making the tortilla crunch, cut the tortillas into thin strips, lightly spray with olive oil, dust with smoked paprika and bake or air-fry until crisp.
- Divide the shredded lettuce between four wide bowls. Add a generous amount of black bean and corn salsa, followed by the chicken and avocado.
- Drizzle with creamy lime dressing and finish with coriander and a lime wedge. Add crispy tortilla strips, if using.
KEEP THE CHICKEN JUICYChicken breast becomes dry when overcooked. Cook only until the chicken is cooked through - 75°C in the centre if using a meat thermometer - then remove it from the heat.
