$14.95
A delicious, family-friendly recipe that is loaded with flavour and simple to assemble.
Ingredients
- 100g rice of choice
- 2 tbsp extra virgin olive oil, divided
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- Salt and pepper, to taste
- 4 small chicken breasts
- 230g frozen corn kernels, thawed
- ¼ red onion, finely diced
- 250g cherry tomatoes, quartered
- ½ bunch coriander, finely chopped
- 1 green chilli, sliced
- 1 lime
Method
Step 1
Cook rice as per packet instructions.
Step 2
To a small bowl, combine the 1 tablespoon of olive oil, honey, minced garlic, mustard, lemon juice and a pinch of salt and pepper. Mix well to combine. In a large bowl, toss the chicken with three-quarters of the dressing. Set aside to marinate for 5-10 minutes.
Step 3
Heat remaining 1 tablespoon of olive oil in a skillet or frypan over medium-high heat. Once hot, add chicken and cook until lightly browned; about 6-8 minutes.
Step 4
Meanwhile, in a large bowl, combine the corn kernels, red onion, cherry tomatoes, coriander, green chilli and lime juice. Mix to combine, then season to taste.
Step 5
Once the chicken is cooked, slice each breast and divide them between 4 serving bowls. To assemble each bowl, add a portion of cooked rice and the corn salsa. Garnish with lime wedges and extra coriander.
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