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Mexican Chicken with Charred Corn and Salsa

Time
30 minutes
Serves
4
Calories
320

Ingredients

  • 500g sweet corn, on the cob
  • 4 large tomatoes, chopped
  • 1 small red onion, chopped finely
  • 50g fresh coriander leaves
  • juice of 1 lime
  • 1 dash of salt
  • 1 avocado (150g), chopped
  • 1 dash garlic salt
  • 400g chicken breast, sliced into medallions
  • 1 tsp smoked paprika
  • 1 tsp ground coriander seed
  • 1 tsp cumin

Method

  1. Place a non stick pan over a high heat and char the corn turning once the edge on the pan has turned golden.
  2. Mix the tomatoes, onion, coriander, half the lime juice and the salt.
  3. Mix the avocado, garlic salt and remainder of the lime juice.
  4. Coat the chicken slices in the paprika, coriander and cumin.
  5. Once the corn is golden all over, remove from the pan and place chicken in. Cook half way then turn and cook until cooked through.