Chicken
Sweet corn is complemented by spice, tangy feta and fragrant coriander in this colourful dish. Zesty chicken brings it all together with succulent flavour for a vibrant feast. You could wrap it all up in a tortilla, if you have some on-hand.
Crush garlic. Finely zest lime. Place chicken, garlic, lime zest, Mexican spice blend, 20ml (1 tablespoon) oil, salt and pepper in a bowl and toss to combine. Set aside until ready to cook.
Remove husks and silks from corn and place in a medium, dry frypan over high heat. Cook, turning, for 15–20 minutes or until lightly charred and cooked through.
Thinly slice radishes. Cut tomato into wedges. Wash coriander, chop leaves and thinly slice stems. Juice lime. Thinly slice spring onions. Place radish, tomato, most of the coriander, lime juice, spring onion and yoghurt in a bowl and mix well to combine.
Using a sharp knife, carefully slice corn kernels from cobs. Add to the bowl with the salad, season with salt and pepper and toss to combine.
Wipe frypan clean, add remaining oil and place over medium heat. Add chicken and cook for 6–7 minutes each side or until golden and cooked through. Set aside to rest on a plate.
Slice chicken. Divide salad between plates, top with chicken and crumble over feta. Sprinkle with remaining coriander to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
