Black bean and char-grill chicken
Mix the oil, herbs, spices and garlic together in a sealable bag.
Add the chicken breasts to the bag and cover well with the mix.
Let marinade for 15min
One marinated well, cook the chicken breast under the grill turning occasionally until golden brown.
For the salad, mix all the ingredients in a bowl together, then serve with cooked chicken.
Serves 2
Category 1 recipe
For the chicken breast:
1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove, finely chopped
2 skinless chicken breasts
For the black-eyed bean salad:
150g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes, chopped
50g sweetcorn
2 spring onions, chopped
25g semi-dried tomato, chopped
zest and juice 1 lime
Category 2 recipe
For the chicken breast:
1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove, finely chopped
2 skinless chicken breasts
For the black-eyed bean salad:
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes, chopped
75g sweetcorn
2 spring onions, chopped
25g semi-dried tomato, chopped
zest and juice 1 lime
Category 3 recipe
For the chicken breast:
1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove, finely chopped
2 skinless chicken breasts
For the black-eyed bean salad:
250g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes, chopped
100g sweetcorn
2 spring onions, chopped
25g semi-dried tomato, chopped
zest and juice 1 lime
