Pan-fried chicken with corn salsa

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



  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.
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