Chicken with Warm Corn and Tomato Coriander Salsa

By Jody Vassallo

Chicken with Warm Corn and Tomato Coriander Salsa
Chicken with Warm Corn and Tomato Coriander Salsa recipe, brought to you by MiNDFOOD.

Used often in dishes from Central America tomato and corn is a well loved combination. Serve with grilled chicken and in season asparagus for a nutritious, tasty meal.

Serves 4

2 corn cobs

1 tbsp olive oil

4 organic chicken breasts

1 red onion, chopped

2 cloves garlic

1 large green chilli,

seeded, sliced

1 tsp smoked paprika

200g cherry tomatoes, halved

1 cup fresh coriander, chopped

1 tbsp lime juice

400g asparagus spears, steamed

1 Cook corn cobs in a large pan of water until tender. Drain well. Allow to cool slightly before shaving kernals from cobs.

2 Heat oil in a frying pan until smoking. Add chicken and cook over medium heat for 7 minutes each side or until tender.

3 To make salsa, add 
1 tbsp water to the frying pan, followed by onion, garlic, chilli and paprika. Cook over medium heat for 5 minutes or until onion is soft. Add tomato and cook for 2 minutes or until just soft. Remove from heat, transfer to a bowl and stir in corn kernals, coriander and lime juice.

4 Top chicken with salsa and serve with lime wedges and steamed asparagus.



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