Coriander Lime Chicken with Four Bean Salsa and Salad Dinner Print this recipe Details Serves: 4Number of ingredients: 16To prep: 1 hourTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1809Calories: 430Protein: 32gFat: 23.5gSaturated Fat: 4.6gCarbohydrates: 19.15gCarbohydrates per 100g: 9.53gFiber: 8gSodium: 113.5mgPotassium: 839mg Ingredients 800g chicken thigh, fat trimmed 1 whole lime, juiced ¼ cup extra virgin olive oil ½ cup coriander, chopped 2 large cloves garlic, crushed ½ tsp cumin powder Pinch of salt and black pepper Four Bean Salsa 2 x 420g cans 4 bean mix, rinsed and drained 2 medium tomatoes, diced ½ small red onion, diced 1 small red capsicum, seeded and diced ¼ cup parsley, chopped 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar ½ tsp Dijon mustard ½ tsp low GI honey 1 clove garlic, crushed Pinch salt and black pepper Method Coriander Lime Chicken Preheat oven to 180 degrees Celsius. Add all marinade ingredients into a blender and blend until smooth. Place chicken and marinade in a covered bowl or zip lock bag and ensure chicken is well coated. Place in refrigerator for at least 1 hour (or up to 4 hours). Once marinated, place chicken in a baking dish. Bake for approximately 30 minutes or until cooked through. Serve with shredded iceberg lettuce and four bean salsa (recipe below) Four Bean Salsa Dressing: in a jar or bowl, add the olive oil, vinegar, mustard, honey, garlic, salt and pepper. Shake or stir until well combined. Set aside. In a salad bowl, add 4 beans, tomato, onion, capsicum and parsley. Drizzle over dressing and stir gently with a spoon to combine.
