Sunday, May 26, 2013

Blackened Chicken Burgers with Corn and Black Bean Salad

4 chicken breasts
Spice mix
6 hamburger buns
Trader Joe's corn salsa
Can of black beans
Handful of cilantro
1 avocado
Juice of one lime

Defrost the chicken and corn/black bean salad for just a day.

Set up broiler and use a broiler pan. (Don't forget to put the broiler pan into another pan so your chicken doesn't drip all over your oven. Speaking from experience.) Place slightly frozen chicken on the broiler pan and sprinkle 1/2 of the spice mix generously over one side of the chicken.

Broil for 15 –30 minutes depending on how frozen or defrosted your chicken is. I recommend setting the oven rack one below the top rack so the chicken doesn't burn too much. It's supposed to be blackened, but no need to go overboard. Take it out, turn the breasts over and use the rest of your spice mix. Return to the oven for another 15 minutes or so. Cut them in half to see if they're cooked and white. If so, cut all of the chicken breasts in half, then depending on thickness, slice them in half horizontally as well.

While the chicken is cooking, heat up the corn and black bean salad in the microwave to room temperature. Toast the buns. Add cheese, tomatoes, lettuce or whatever toppings you want on your chicken burger. Pile on the chicken slices.

The corn and black bean salad can be eaten on its own, as a salsa with chips or as a topping on the chicken burgers.

I got the chicken recipe from here (comes with pictures):

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