Mexican Chicken with Corn, Bean and Avocado Salad
SERVES 4 PREP & COOK 25 MINS
■ 6 chicken thigh fillets, trimmed
■ ¼ cup Mexican seasoning
■ 2 tblsps olive oil, plus extra to serve
CORN, BEAN AND AVOCADO SALAD
■ 2 fresh corn cobs, husks removed
■ 400g can black beans, drained, rinsed
■ 250g punnet cherry tomatoes, halved
■ 1 cup fresh coriander leaves
■ ¼ cup
