Coriander chicken with avocado and corn salad
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Lime juice
2 tbs
Olive oil
1½ tbs
Garlic
2 clove(s), chopped
Ground cumin
1 tsp
Fresh coriander
1½ cup(s), coarsely chopped
Skinless chicken breast
500 g, (2 x 250g breasts), sliced in half horizontally
Corn
2 cob(s), small, (2 x 50g cobs)
Avocado
1 medium, chopped
Red radish
8 large, thinly sliced
Red onion
½ medium, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
To make marinade, process lime juice, oil, garlic, cumin and 2 tablespoons water in a small food processor or blender until puréed. Add 1 cup coriander, season with salt and pepper and pulse until finely chopped. Transfer ¼ cup of the marinade to a small container and reserve in the fridge. Place chicken and remaining marinade in a large shallow dish and turn to coat. Cover and refrigerate for 15 minutes.
2
Meanwhile, lightly spray a large non-stick grill pan with oil and heat over medium-high heat. Cook corn for 10-12 minutes, turning occasionally, until lightly charred. Remove and set aside.
3
Remove chicken from marinade. Lightly spray same pan again with oil. Cook chicken for 3-4 minutes on each side, until cooked through.
4
Cut corn kernels from cobs. Place corn, avocado, radishes, onion, remaining coriander and 2 tablespoons of the reserved marinade in a large bowl. Gently toss to combine.
5
Serve chicken with avocado and corn salad. Drizzle the remaining reserved marinade over chicken.
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