Quick chicken recipe for 4 people, takes only 5 mins; recipe has skinless chicken breast fillet, lime, bio yogurt, thyme leaves, turmeric, coriander, garlic clove, rapeseed oil, avocado, lime, bio yogurt, coriander, corn, red pepper, red onion, white cabbage and new potatoes.
Smashed chicken with corn slaw
Course: Quick chicken
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: 2 tbsp finely chopped coriander
- Turmeric: 1/4 tsp turmeric
- Red Pepper: 1 red pepper, deseeded and chopped
- Garlic Clove: 1 garlic clove, finely grated
- Red Onion: 1 red onion, halved and finely sliced
- Lime: 1 lime, zested and juiced
- Avocado: 1 small avocado
- Rapeseed Oil: 1 tsp rapeseed oil
- Corn: 160g corn, cut from 2 cobs
- Bio Yogurt: 2 tbsp bio yogurt
- Thyme Leaves: 1 tsp fresh thyme leaves
- New Potatoes: 150g new potatoes, boiled, to serve
- White Cabbage: 320g white cabbage, finely sliced
- Skinless Chicken Breast Fillet: 4 skinless chicken breast fillets
Directions
- Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.
- Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.
- Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side - they'll cook quickly as they're thin. Serve the hot chicken with the slaw and the new potatoes. If you're cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).
