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Lime and chilli grilled chicken with black bean salad

Grilled chicken with a lime and chilli marinade is served with a Mexican-style black bean salad for a simple, colourful meal that's low in calories and saturates.

Serves 4

Prep Time 15 min + marinating

Cooking Time 15 min


  • 4tbsp chopped fresh coriander leaves, plus 1tbsp chopped stalks
  • 1 long red chilli, deseeded, finely chopped
  • Zest and juice 1 lime
  • 1tbsp olive oil
  • 4 large skinless chicken thigh fillets
  • 1 cucumber, diced
  • 1 large red pepper, chopped
  • 400g can black beans, drained
  • 250g sweetcorn, thawed if frozen
  • 2tbsp roasted unsalted peanuts,
  • Lime wedges, to serve


  1. Combine the coriander stalks, 1tbsp of the coriander leaves, the chilli, lime zest and 1½tbsp of the juice, and 2tsp of the olive oil in a shallow dish. Cut 3–4 slashes in each chicken thigh in a crisscross pattern. Add the chicken to the marinade and turn to coat. Cover and put in the fridge for 30 min.
  2. Heat a non-stick frying pan or griddle pan over a medium-high heat. Spray the chicken lightly with olive oil and cook for 5–6 min on each side until golden and cooked through.
  3. Meanwhile, combine the cucumber, red pepper, beans, sweetcorn, peanuts and remaining lime juice, coriander leaves and olive oil in a salad bowl and season with ground black pepper.
  4. Divide the salad among 4 plates, top with a chicken thigh and serve with lime wedges for squeezing over.

Nutrition per serving

Read more on how we calculate nutrition.
341 3.6g 14g 2.5g 7.5g 5.2g 0.2g 62mg 16.3g 3.1mg

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