Latin Chicken with Florida Grapefruit and Black Beans
Brad Moore, Executive Chef, SCHOOL, Toronto, ON
Makes 4 servings
This refreshing dish can be assembled in about 20 minutes, has a combination of flavors to brighten up winter meals.
Chicken & Marinade
4 x 8 ounce Chicken Breast, gently scored with knife
½ tbsp Garlic puree (or 2 cloves chopped fine)
½ tbsp veg. oil
¼ tsp. ground black pepper
¼ tsp. ground chilies or cayenne pepper
½ tsp. ground cumin
½ tsp. salt
4 green leaf lettuce leaves – washed, dried
1/4 cup Grapefruit juice or Orange juice
2 Florida red Grapefruit, peeled, segmented, roughly chopped
3 tbsp honey
2 tbsp fresh squeezed lime juice
1 clove garlic, chopped
¼ tsp ground cumin
¼ tsp salt
1 x 15 oz. can of blackbeans, drained
1 cup fresh, ripe papaya, peeled, seeded and cubed ¼ inch
1 ripe avocado, chopped ¼ inch cubes
¼ cup red onion, finely chopped
2 tbsp fresh cilantro, finely chopped
Mix all marinade ingredients and rub well into chicken breast. Let marinate for 20-40 minutes.
Mix all Salsa ingredients. Ideal to let sit to combine flavors for at least 20 minutes.
Grill or pan fry chicken breast. Approx 2-3 per side until done. If using frying pan, cover with lid while cooking at medium high heat
Place green leaf lettuce leaf on serving plates. Place cooked chicken breast on lettuce. Top with 2 tbsp Grapefruit Salsa and serve.