Name: Smoky chicken with warm corn & potato salad
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Southern & Soul
Ingredients: 500g bag new potato; 2 large corn cobs; ½ red onion thinly sliced; juice 1 lime; 2 tbsp olive oil; 2 garlic cloves crushed; ½- 1 tsp sweet smoked paprika; 4 skinless chicken breasts each halved across the middle to make 2 thin escalopes; small bunch coriander leaves roughly chopped; lime wedges, optional, to serve

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Smoky chicken with warm corn & potato salad

Smoky chicken with warm corn & potato salad

Good Food team

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Serves 4

Easy

Prep: 8 mins

Cook: 12 mins

A star rating of 4.1 out of 5.26 ratingsRate

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This chicken dish is full of fresh summer flavours, perfect for a quick and healthy midweek meal

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A star rating of 4.7 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

500g bag new potato
2 large corn

cobs
½ red onion

thinly sliced
juice 1 lime
2 tbsp olive oil
2 garlic cloves

crushed
½- 1 tsp sweet smoked paprika
4 skinless chicken breasts

each halved across the middle to make 2 thin escalopes
small bunch coriander

leaves roughly chopped
lime

wedges, optional, to serve

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Nutrition: per serving

kcal343
fat8g
saturates1g
carbs31g
sugars4g
fibre2g
protein38g
salt0.25g

low

Method

step 1

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.
step 2

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.
step 3

Heat a griddle 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.

RECIPE TIPS

SWEETCORN

You can make this salad all year round – just swap the corn cobs for a 198g can sweetcorn.

Recipe from Good Food magazine, September 2009

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A star rating of 4.1 out of 5.26 ratings

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