Marinated chicken, sweetcorn & avocado salad
Calorie controlled cooking spray
Lime Juice, Fresh
1 teaspoons, level
Chicken breast, skinless, raw
Corn on the cob, raw
1 medium, cut into chunks
4 medium, halved and thinly sliced
1 small, finely chopped
- In a blender, blitz the lime juice, oil, garlic, cumin, salt, black pepper and 3 tbsp water. Add ¾ of the coriander and pulse until finely chopped. Transfer 4 tbsp of the marinade to a small container and refrigerate.
- In a shallow dish, combine the chicken and the remaining marinade, turning to coat. Cover and refrigerate for at least 15 minutes or up to 8 hours.
- Heat a grill to medium-high. Brush the chicken with any marinade remaining in the dish. Coat the chicken and corn on the cobs with cooking spray and transfer to the grill. Grill, turning as needed until the chicken is cooked through and the corn is charred in spots.
- In a medium bowl, combine the avocados, radishes, and onion. Cut the sweetcorn kernels from the cobs and add to the bowl. Add the remaining coriander and 3 tbsp of the reserved marinade and gently toss to coat. Drizzle the remaining 1 tbsp marinade over the chicken. Serve the chicken with the avocado salad.