- Cook Time: 8 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 343
- Carbohydrate Content: 31g
- Fat Content: 8g
- Fiber Content: 2g
- Protein Content: 38g
- Saturated Fat Content: 1g
- Sodium Content: 0.25g
- Sugar Content: 4g
Smoky chicken with warm corn & potato salad Recipe
Smoky chicken with warm corn & potato salad is a Quick chicken recipe for 4 people, takes only 12 mins; recipe has new potato, corn and red onion.
Ingredients
- Coriander - small bunch coriander, leaves roughly chopped
- Garlic Clove - 2 garlic cloves, crushed
- Chicken Breast - 4 skinless chicken breasts, each halved across the middle to make 2 thin escalopes
- Olive Oil - 2 tbsp olive oil
- Smoked Paprika - 1/2 - 1 tsp sweet smoked paprika
- Red Onion - 1/2 red onion, thinly sliced
- Lime - juice 1 lime
- New Potato - 500g bag new potato
- Corn - 2 large corn cobs
Instructions
- Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
- Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
- Heat agriddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.
