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Level
very easy
Prep Time
10 min
Total Time
40 min
Serves
4

Ingredients

6
chicken thighs
¼ cup
Sensations by Compliments Spirited Mickie
Sweet & Tangy Bourbon BBQ Sauce, divided
60 mL
3 tbsp
lime juice
45 mL
2 tbsp
olive oil
30 mL
½ tsp
ground cumin
2 mL
1 cup
canned black beans, drained and rinsed
250 mL
½
red pepper, seeded, thinly sliced
¼
red onion, thinly sliced
½ cup
finely chopped fresh cilantro, plus extra for garnish
125 mL
4½ cups
baby spinach
1.125 L

Directions

Step 1
Toss chicken with 2 tbsp (30 mL) barbecue sauce in large bowl. Place skin-side down on grill preheated to medium-high. Cook with lid closed, about 15 min. Turn chicken pieces over. Cook about another 10 min until chicken is cooked through, or instant-read thermometer registers 165°F (74°C) in thickest part of chicken. Remove from grill.
Step 2
Meanwhile, in large serving bowl, whisk together lime juice, olive oil and cumin. Add black beans, red pepper, onion and cilantro. Set aside.
Step 3
Remove and discard skin and bones from chicken. Shred meat; mix with remaining 2 tbsp (30 mL) barbecue sauce.
Step 4
Toss spinach with bean mixture. Divide onto 4 plates. Top with chicken mixture and garnish with extra cilantro. For added flavour, serve topped with sliced avocado, shredded pepper jack cheese and crushed tortilla chips.

Tip

Substitute 2 cups (500 mL) leftover cooked chicken or turkey for chicken thighs.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
350
Fat:
20
Saturated Fat:
4
Carbs:
21
Fibre:
6
Sugar:
7
Cholesterol:
115 mg
Protein:
24
Sodium:
380 mg
Potassium:
0