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Grilled Poblano Lime Chicken with Corn and Black Bean Salad

grilled pablano lime chicken served with corn a black bean salad all on a light blue plate. lime wedges and a glass of drink on the side

PC Free From Air Chilled Chicken Breast, Boneless Skinless

Grilled Poblano Lime Chicken with Corn and Black Bean Salad

Brushing the smoky-sweet barbecue sauce on near the end of cooking ensures it doesn’t burn on the g...

Brushing the smoky-sweet barbecue sauce on near the end of cooking ensures it doesn’t burn on the grill and gives the chicken a nice glossy sheen. Sprinkle with sprigs of fresh cilantro and serve with plenty of lime wedges for squeezing over top.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 25 mins
  • Serves: 6
  • Dish Type: Mexican
  • Season: Summer
  • Course: Main
  • Main Ingredient: Chicken

  • Calories

    590 cal

  • Total Fat

    21 g

  • Saturated Fat

    5 g

  • Sodium

    760 mg

  • Total Carbohydrate

    40 g

  • Dietary Fiber

    8 g

  • Sugars

    13 g

  • Protein

    62 g

Grilled Poblano Lime Chicken with Corn and Black Bean Salad

grilled pablano lime chicken served with corn a black bean salad all on a light blue plate. lime wedges and a glass of drink on the side

PC Free From Air Chilled Chicken Breast, Boneless Skinless

  • Calories

    590 cal

  • Total Fat

    21 g

  • Saturated Fat

    5 g

  • Sodium

    760 mg

  • Total Carbohydrate

    40 g

  • Dietary Fiber

    8 g

  • Sugars

    13 g

  • Protein

    62 g

How to make

Ingredients

  • 6

    PC® 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
  • Salad:

  • 2 cups (500 mL)

    Frozen PC® Corn & Jalapeño Pepper Blend

  • 2 cups (500 mL)

    PC® Blue Menu® Black Beans

  • 1

    Clove 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

  • Half

    Red onion, thinly sliced

  • 2 cups (500 mL)

    PC® Variety Pack Tomatoes

  • 1/2 cup (125 mL)

    Chopped fresh cilantro

  • 1

    Avocado, peeled, pitted and sliced

  • 2

    Limes, cut into wedges

How to make

  • Step 1

    Preheat 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 2

    Brush 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 3

    Meanwhile, 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 4

    Whisk 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.

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