Pan-fried chicken with corn salsa

Ingredients (serves 4):

• 4 chicken breast fillets, trimmed
• 310g can corn kernels, drained
• 1 tablespoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1 punnet grape tomatoes, halved
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 red onion, chopped
• 2 tablespoons coriander leaves

Method:

1. Place lemon rind, juice, half the oil and garlic in a non-metallic bowl.
2. Add chicken and toss to coat. Cover and chill for 15 minutes.
3. Place corn, tomatoes, coriander, onion, extra lemon juice and oil in a bowl. Season with salt and pepper and set aside.
4. Heat a frying pan over medium-high heat. Drain chicken, discarding marinade, and cook for 4 minutes each side or until cooked through.
5. Slice chicken and serve with prepared corn and tomato salsa, flour tortillas, chopped avocado and lime wedges.