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Smoky Chicken Breast with a Warm Potato and Corn Salad

Smoky Chicken Breast with a Warm Potato and Corn Salad

Serves: 4
Time to make: 8 minutes (Preparation) + 12 minutes (Cooking)

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Ingredients

  • 500g New potatoes (boiled, drained, halved)
  • 4 Chicken breasts (skinless, halved across the middle)
  • 2 Corn cobs (large)
  • ½ red onion (thinly sliced)
  • 1 lime (juiced)
  • 2 garlic cloves (crushed)
  • 2 tablespoons olive oil
  • 1 teaspoon sweet smoked Paprika
  • Coriander (small bunch, roughly chopped)
  • Lime wedges (to serve)
  • Spinach leaves (to serve)
  • Handful Rocket (to serve)

Nutrition (per serve)

Energy: 1435kJ
Calories: 343cal
Protein: 38g
Fat: 8g
– saturated: 1g
Carbohydrates: 31g
– sugars: 4g
Dietary Fibre: 2g
Sodium: 250mg

Instructions

  1. In a large saucepan, boil potatoes for 12 minutes and add corn after 6 minutes, until both are tender.
  2. In a large salad bowl, mix red onion, limejuice and 1 tablespoon of olive oil.
  3. In a shallow bowl, mix the remaining oil with paprika, garlic and some all-purpose seasoning then toss in the chicken until coated.
  4. Using a grill pan, grill the chicken for 3 minutes on each side, until cooked through.
  5. Tip the cooked potatoes into the bowl of seasoned onions and slice off the corn kernels in strips.
  6. Mix in corn with the potato salad along with coriander, seasoning, spinach and rocket.
  7. Serve salad alongside chicken with lime wedges.

 

 

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