Ingredients

• 2 green jalapeno chillies
• 3 garlic cloves, chopped
• 1 large lime, rind finely grated, juiced
• 1 tablespoon light extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon smoked sweet paprika
• 3/4 cup fresh coriander leaves
• 2 large (about 720g) chicken breasts, halved lengthways
• 425g can black beans, rinsed, drained
• 1 avocado, finely chopped
• 3 radishes, thinly sliced
• Lime wedges, to serve
• Baby coriander, to serve (optional)

Corn smash

• 1 tablespoon light extra virgin olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 4 small sweet corncobs, kernels removed
• 80ml (1/3 cup) water
• 65g (1/4 cup) low-fat sour cream

Method

• Step 1 Deseed and finely chop 1 chilli. Set aside. Process garlic, lime rind, oil, salt, paprika, remaining jalapeno, 1/2 cup coriander and 2 tbs lime juice in a food processor until smooth and combined. Transfer to a bowl. Add chicken and turn to coat. Set aside to develop the flavours.
• Step 2 For the corn smash, heat the oil in a small saucepan over low heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Add the corn and cook, stirring, for 4 minutes or until tender crisp. Add the water. Simmer, covered, for 4 minutes or until corn is tender. Stir in sour cream. Season. Use a stick blender to coarsely puree.
• Step 3 Coarsely chop remaining coriander. Combine the black beans, avocado, radish, coriander, reserved jalapeño and remaining lime juice in a bowl.
• Step 4 Preheat a chargrill or barbecue on medium-high. Drain chicken from marinade. Spray with olive oil. Cook, turning, for 5-6 minutes or until cooked through. Serve chicken on corn smash, topped with black bean salsa, lime wedges and baby coriander, if using.