Where there's smoke, there's flavour. And, boy, are we bringing the flavour with this chipotle-spiced chicken. We've cooked this one in a pan, but you can double-down on the smokiness and char it on the barbie. Drizzle with a jalapeño-studded dressing and a creamy, bean-y salad and you've scored yourself some weeknight goals.
Finely zest lime. Slice chicken horizontally to yield 2 thinner pieces. Place chicken, Subtly Smoky Chipotle, lime zest, oil, salt and pepper in a bowl and mix to combine.
Heat a frypan over medium heat. Add chicken and cook, turning halfway, for 12–14 minutes or until golden brown and cooked through. While chicken is cooking, continue with step 3.
Finely chop jalapeños. Place in a bowl with yoghurt and a pinch of salt and pepper. Stir to combine and set aside.
Rinse and drain black beans. Rinse and finely chop coriander. Cut avocado into small pieces. Place avocado, black beans and coriander in a bowl and squeeze over lime juice. Season well with salt and pepper and mix to combine.
Rinse lettuce and separate leaves. Thinly slice radishes into rounds. Cut tomato into wedges.
Divide lettuce, tomato and radish between bowls and sprinkle with salt and pepper. Slice chicken and divide between bowls. Spoon over avocado salsa and drizzle with yoghurt dressing to serve.