Smokey chipotle chicken & corn with black eyed bean salsa


4 essential Waitrose 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 salad onions, sliced
1 red pepper, deseeded and diced
2 tbsp fresh coriander, chopped
2 tbsp extra virgin olive oil
Juice 1 lime


1. Put the chicken and sweetcorn in the accompanying marinade bag with the chipotle rub and honey and give it a good shake to coat. Leave to marinate for at least 20 minutes (or do this in the morning, if you prefer).

2. To make the salsa, mix all the ingredients together in a bowl and set aside.

3. Preheat the oven to 190ºC, gas mark 5. Put the marinade bag in a roasting tin and cook for 25 minutes, until the chicken is cooked through with no pink meat. Take care when opening the bag as the steam inside will be very hot. Serve with the salsa.

Cook’s tip

If the sun is shining, why not finish off the cooked chicken and corn over hot coals.

  • Preparation time: 15 minutes plus marinating
  • Cooking time: 25 minutes
  • Total time: 40 minutes plus marinating 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,664kj/395kcals
Fat 10.5g
Saturated Fat 1.8g
Carbohydrate 31.2g
Sugars 11.4g
Salt 0.7g

6.4g fibre 43.8g protein

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Fri Jun 27 11:33:00 BST 2014.