I seem to start nearly every recipe post by banging on about how simple it is; but seriously, a blind monkey could make this one.
The secret is to buy Bart Smokey Chipotle Rub, because the whole recipe uses this massive plastic baking bag which is packaged up really small inside the spice box. Essentially, you just chuck the corn, chicken and spices in the bag and then chop up the salsa ingredients – that is literally IT. You could make it with a different brand and cover it with foil in a baking tray; but for simplicity and ease, just buy the Bart one.
If you haven’t tried chipotle yet, you’re either crazy, or living on the moon. It’s been popping up everywhere over the past year, from street food to Southern American rib & burger joints that are taking over at the moment. The spice has a really smokey, barbeque flavour which is perfect with meat. You can buy it in rubs, sauces, marinades, jams; all with varying levels of heat. I’ve made chipotle ribs before with a sauce; but didn’t post them because it was so spicy it was inedible!! The rub I bought for this gave the smokey depth you can only achieve with this spice, but just the right amount of heat to enhance the flavour without losing it. If you’re a gym bunny who’s shoveling chicken & rice on the daily, chipotle is a must – it transforms the ordinary into an addictive must-have.
Serves 4 (small plates (1 chicken breast, 1 cob, 1 serving salsa) or 2 large. If you want something more substantial, a baked sweet potato with low fat cottage cheese would go well with this.
- 4 British Chicken Breast Fillets
- 4 whole sweetcorn
- 27g pack Bart Smokey Chipotle Rub
- 1 tbsp clear honey
For the salsa:
- 400g can black eyed beans, drained and rinsed
- 4 spring onions, sliced
- 1 red pepper, deseeded and diced
- 2 tbsp fresh coriander, chopped
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
Put the chicken and sweetcorn in the marinade bag, with the honey and chipotle, tie it and shake it up to coat. Leave it to marinate for about 20 mins while you make the salsa.
For the salsa, just chop all the ingredients and combine in a bowl with the oil and lime juice.
Preheat the oven to 190C/180C fan and put the bag in a roasting tin to cook for 25 mins. Be really careful opening it, steam burns are nasty! Serve with the salsa!
Tip: This is an ideal BBQ dish, cook as above and finish off on the coals!
Approx Macros: 395kcals, 10.5g fat, 31.2g carbohydrate, 43.8g protein per serving