Smoky Chicken With Warm Corn & Potato Salad
This vibrant and flavorful dish brings together tender chicken escalopes with a zesty potato salad featuring sweet corn kernels and tangy red onions. The chicken is marinated in a smoky paprika and garlic mixture before being grilled to juicy perfection on a griddle pan. Served with a generous squeeze of fresh lime, this meal is a delightful balance of smoky, zesty, and fresh flavors.
— Constant Cookbook
Ingredients
- 500g bag new potatoes
- 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
Instructions
- 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.
- 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.
- 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.
Cook Time
12M
Prep Time
PT8M
Yield
Serves 4
Nutrition
- Calories: 343 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 0.25 milligram of sodium
Comments
No comments found.