Quick Tex-Mex Chicken
with Warm Black Bean Salad & Avocado Dressing
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
Your next protein-packed meal is right this way, y’all! Say howdy to tender chicken pan-seared with smoky cumin spices. It’s served with a big chunky salad of sautéed black beans, tomatoes and onion, and topped with a smooth avocado-lime dressing.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 1 Onion (or shallot)
- 2 Tomatoes
- 398ml Black beans (canned)
- 57g Avocado purée
- 13g Tex-Mex Mood spices (salt, paprika, oregano, canola oil, celery seeds, garlic, onion, black pepper, Cayenne pepper, cellulose fiber, cumin, bay leaves, hickory smoke flavour)
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
16 g
Saturated Fat
3 g
Sodium
2020 mg
Total Carb
53 g
Sugars
8 g
Protein
53 g
Fibre
20 g
Preparation
Cook the chicken
- Pat the chicken dry; rub with a drizzle of oil, ¾ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, adding 2 to 3 tbsp water halfway, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Wipe out and reserve the pan.
Mise en place
- Meanwhile, juice the lime.
- Halve, peel and small-dice the onion.
- Medium-dice the tomatoes.
- Drain and rinse the black beans.
Sauté the black beans
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add ½ the onion and sauté, 2 to 3 min., until softened.
- Add the black beans, remaining spices and 2 tbsp water (double for 4 portions).
- Sauté, 1 to 2 min., until warmed through.
Make the salad & dressing
- In a large bowl, combine the remaining onion and ⅔ of the lime juice. Let sit for at least 2 min.
- Add the tomatoes, black beans and S&P; toss well.
- In a medium bowl, combine the avocado purée, remaining lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the chicken and salad between your plates.
- Drizzle with the dressing. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
