Ingredients

• 4 large skinless boneless chicken breasts
• weighing about 200g/7oz each
• 1 tsp chilli powder
• 1 tsp sweet paprika
• 2 tsp cracked black peppercorn
• 1 tsp garlic salt
• 1 tsp chopped thyme
• 1 tsp chopped parsley
• 1 tsp olive oil
• 1 tin pinto beans
• drained (preferably organic)
• 1 small red onion
• finely chopped
• 1-2 large red chillies
• sliced
• 2 avocados
• peeled
• stoned and diced
• 4 tbsp chopped fresh coriander
• 2 tbsp lemon juice
• 6 tbsp extra virgin olive oil
• salt
• freshly ground black pepper

Directions

• Remove the chicken from the fridge and allow about one hour to come to room temperature.
• Mix together the spices
• seasoning
• herbs and half the olive oil. Rub the mixture into the chicken.
• Grill over hot coals or on a preheated
• ridged
• stovetop grill pan
• for about eight minutes on each side
• basting with the remaining oil.
• To make the salsa
• gently stir together all the ingredients in a large bowl and allow to stand for ten minutes before serving.