Cilantro Lime Grilled Chicken with Black Beans

Thin chicken cutlets are marinated briefly in cilantro, lime, garlic, cumin, and chili powder, then grilled until lightly charred and juicy. Black beans are warmed with a little water and seasoning, and a quick corn-tomato salsa adds freshness and crunch. Warm tortillas make the dish easy to serve as tacos or plated mains, keeping the whole meal inside the 30-minute series limit.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 30 ml lime juice freshly squeezed, divided
• 1 g lime zest finely grated, divided
• 10 g fresh cilantro leaves and tender stems chopped, divided
• 6 g garlic finely grated or minced, divided
• 2 g ground cumin divided
• 1 g chili powder divided
• 4 g kosher salt divided
• 0.5 g black pepper divided
• 15 ml olive oil divided
• 680 g boneless skinless chicken breasts cut into 4 thin cutlets
• 180 g frozen corn kernels thawed if needed
• 200 g tomato diced
• 60 g red onion finely diced
• 20 g jalapeño seeded and minced
• 30 ml lime juice freshly squeezed, divided
• 1 g lime zest finely grated, divided
• 10 g fresh cilantro leaves and tender stems chopped, divided
• 3 g garlic finely grated or minced, divided
• 2 g ground cumin divided
• 2 g chili powder divided
• 2 g kosher salt divided
• 0.5 g black pepper divided
• 15 ml olive oil divided
• 480 g canned black beans drained and rinsed
• 60 ml water divided
• 2 g kosher salt divided
• 8 count corn tortillas warmed
• 150 g avocado sliced
• 60 g sour cream for serving

Instructions

1. In a bowl, combine 30 ml lime juice, 1 g lime zest, 10 g cilantro, 6 g garlic, 2 g cumin, 1 g chili powder, 4 g kosher salt, 0.5 g black pepper, and 15 ml olive oil. Add the chicken cutlets and turn to coat. Let stand while you prep the salsa and beans, 10 to 15 minutes at room temperature. Chicken looks evenly coated and slightly glossy, with no dry patches on the surface.
2. Stir together the corn, tomato, red onion, jalapeño if using, remaining 30 ml lime juice, remaining 1 g lime zest, remaining 10 g cilantro, remaining 3 g garlic, remaining 2 g cumin, remaining 2 g kosher salt, remaining 0.5 g black pepper, and 15 ml olive oil in a bowl to make the salsa. Set aside. Salsa is evenly mixed and lightly dressed, with the vegetables still crisp.
3. Warm the black beans in a saucepan with 60 ml water and the remaining 2 g kosher salt over medium heat. Stir occasionally until steaming hot and lightly thickened, then keep warm over low heat. Beans are hot, glossy, and spoonable, with the liquid reduced to a light sauce.
4. Preheat a grill or grill pan over medium-high heat. Oil the grates or ridges lightly if needed from the measured olive oil already in the marinade. Grill the chicken for 3 to 4 minutes per side, turning once, until browned in spots and the thickest part reaches 74°C. Chicken has visible grill marks, opaque juices, and reads 74°C at the thickest point.
5. Warm the tortillas in a dry skillet or directly on the grill, about 20 seconds per side, just until flexible and lightly toasted. Slice the chicken and serve with the black beans, corn salsa, and avocado and sour cream if using. Tortillas are pliable, chicken is juicy when sliced, and the beans and salsa are ready to eat.