- 8 Chicken Thigh Fillets
- 40g pkt Mexican seasoning
- 425g can black beans, rinsed, drained
- 2 avocados, stoned, peeled, finely chopped
- 2 tomatoes, finely chopped
- 200g corn chips
15 Mins Prep, 10 Mins Cook
Place the chicken and Mexican seasoning in a large bowl and toss to combine.
Heat a greased barbecue grill or chargrill on high. Cook chicken for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, combine the beans, avocado and tomato in a medium bowl. Season.
Arrange corn chips on a serving platter. Top with the bean mixture and chicken. Serve immediately.
Recipe Source: www.taste.com.au