How to make
Ingredients
- 6PC® Free From® Air Chilled, Bone In, Skinless Chicken Breasts
- 1 tbsp (15 mL)Olive oil
- 1/2 tsp (2 mL)Each salt and freshly ground black pepper
- 1/2 cup (125 mL)PC® Poblano & Lime Barbecue Sauce
- 2 cups (500 mL)Frozen PC® Corn & Jalapeño Pepper Blend
- 2 cups (500 mL)PC® Blue Menu® Black Beans
- 1Clove garlic, minced
- 1/4 cup (50 mL)Fresh lime juice
- 1/4 cup (50 mL)Olive oil
- 1/2 tsp (2 mL)Each salt and freshly ground black pepper
- HalfRed onion, thinly sliced
- 2 cups (500 mL)PC® Variety Pack Tomatoes
- 1/2 cup (125 mL)Chopped fresh cilantro
- 1Avocado, peeled, pitted and sliced
- 2Limes, cut into wedges
How to make
- Step 1Preheat barbecue to medium heat. Brush chicken all over with oil; sprinkle with salt and pepper. Place on greased grill. Close lid; cook, turning once, until golden, about 20 minutes.
- Step 2Brush chicken all over with half of the barbecue sauce. Close lid; cook, turning occasionally and brushing with remaining barbecue sauce, until no longer pink inside and instant-read thermometer reads 165°F (74°C) when inserted in thickest part of chicken, 10 to 12 minutes. Transfer to serving platter.
- Step 3Meanwhile, prepare salad: Place corn and jalapeño pepper blend in microwave-safe bowl. Add 2 tbsp water and cover. Microwave 2 to 3 minutes. Drain; set aside. Place beans in separate microwave-safe bowl. Add 1/4 cup water and cover. Microwave 2 minutes, stirring halfway. Drain; set aside.
- Step 4Whisk together garlic, lime juice, oil, salt and pepper in large bowl. Add red onion, tomatoes, cilantro, corn and jalapeño pepper blend and beans; toss gently to coat. Top with avocado and lime wedges. Serve with chicken.