Spiced chicken with sweet corn salad

Rating:

Average: 5 (1 vote)

Serves: 4
Time to make: 25 mins
Total cost: $16.60 / $4.15 per serve
(at time of publication)

Dairy free Diabetes friendly Gluten free (or can be made gluten free*)Low kilojoule Low sodium

Ingredients
Nutrition info.

Full ingredients list:

4 x 100g skinless chicken thighs
2 teaspoons canola oil
1/2 pineapple (1 1/2 cups), peeled, cored, diced
4 shallots, finely sliced diagonally
250g punnet cherry tomatoes, quartered
2 Lebanese cucumbers, diced
1/2 bunch coriander, leaves only
3 corncobs, husked and kernels sliced off, reserved
juice of 1/2 lime, plus extra 4 halves, to serve
Spice rub
1 teaspoon ground allspice
1 tablespoon ground coriander
1 teaspoon brown sugar

Nutritional information (per serve)

Kilojoules:

1,577kJ

Calories:

377cal

Protein:

16.9g

Total fat:

23.1g

Saturated fat:

4.7g

Carbohydrates:

23.1g

Sugars:

2.8g

Dietary fibre:

4.9g

Sodium:

381mg

Calcium:

52mg

Iron:

2.9mg

Instructions

Instructions and steps:

Step 1 Make spice rub: combine all ingredients in a large bowl.

Step 2 Rub chicken thighs with spice. Heat canola oil in a large non-stick frying pan set over medium–high heat. Add chicken and cook for 2–3 minutes per side, or until cooked through.

Step 3 Meanwhile, place pineapple, shallot, cherry tomato, cucumber and coriander leaves in a large salad bowl; mix to combine.

Step 4 Add corn kernels to frying pan and cook, stirring occasionally, for 2–3 minutes, or until they start to turn golden. Add corn kernels to salad bowl and stir lime juice through salad.

Step 5 Top sweet-corn salad with slices of chicken and add half a lime to each plate. Serve immediately.