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BBQ
Dairy Free

BBQ Chicken over Corn, Black Bean & Kale Succotash

with Crispy Tortilla Strips & Lime Aioli

Cooking time

25 minutes

Servings

4

Calories

570 /serving

Add some Southwestern flair to BBQ night with the help of sweet, crunchy corn, hearty black beans and sautéed kale, all spruced up with fresh lime and lots of cilantro. Tossed in the skillet, the black beans take on plenty of smoky spice and an almost refried quality, which complements the juicy and slightly charred grilled chicken. Serve with crispy homemade tortilla strips and a good dousing of bright and garlicky lime zest aioli to keep the fiesta going. It all comes together in an easy 25 minutes.

We will send you:

  • 4 Chicken breasts
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 1 Lime
  • 1 Shallot (or onion)
  • 2 Ears of corn
  • ½ Bunch of kale
  • 60ml Mayonnaise
  • 540ml Black beans (canned)
  • 2 Wheat flour tortillas
  • 21g Smoky BBQ spice blend (spices, brown sugar, salt, onion, garlic, smoked hickory flavour, brown sugar)

  • Contains: Egg, Gluten, Wheat

    You will need:

    Large pan
    Zester
    Strainer
    Oil
    Salt & pepper
    Large grill pan
    Total Fat
    25 g
    Saturated Fat
    4 g
    Sodium
    530 mg
    Total Carbs
    39 g
    Sugars
    7 g
    Protein
    49 g
    Fibres
    10 g
    Preparation
    a picture
    Grill the chicken
    Heat your BBQ on medium-high, making sure to oil it first (or heat a drizzle of oil in a large grill pan on medium-high). Pat the chicken dry with paper towel; season with ⅔ of the spice blend and S&P. Add the chicken* to the BBQ (or to your pan) and cook (partially covered if using a pan), 7 to 10 minutes per side, until cooked through. Transfer to a cutting board. Once cool enough to handle, thinly slice the chicken against the grain.
    a picture
    Mise en place
    While the chicken cooks, drain and rinse the beans. Zest and juice the lime. Shuck the corn; using a sharp knife, slice the corn kernels off the cob. Remove and discard the kale stems; roughly chop the leaves. Halve the tortillas; cut into 1-inch-thick strips. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the cilantro leaves and stems.
    a picture
    Toast the tortilla strips
    While the chicken continues to cook, in a large pan, heat a generous drizzle of oil on medium-high. Add the tortilla strips to the pan and toast, 2 to 3 minutes, until crispy. Transfer to a paper towel-lined plate and immediately season with S&P.
    a picture
    Cook the succotash
    In the same pan, heat a drizzle of oil on medium-high. Add the corn, kale and shallots; cook, stirring occasionally, 3 to 4 minutes, until beginning to brown. Add the beans and ¾ of the garlic; season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until heated through. Stir in the cilantro and ½ the lime juice.
    a picture
    Make the lime aioli
    While the succotash cooks, in a small bowl, combine the mayonnaise, remaining garlic, remaining lime juice and as much of the lime zest as you’d like; season with S&P to taste.
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    Plate your dish
    Divide the finished succotash between your plates; top with the sliced chicken. Garnish the chicken with a spoonful of the lime aioli. Serve the tortilla strips and the remaining aioli on the side. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.