Grilled Chicken and Corn Salsa

Nutrition per serve

Ingredients

• 400g chat potatoes
• 5g Tuscan seasoning
• 1pcs corn cob
• 300g free-range chicken breast fillet
• 1pcs tomato
• 1bunch parsley
• 1clove garlic
• 15ml olive oil
• 1pcs olive oil spray (optional)
• 15ml red wine vinegar

Method

1. Step 1 — Prep potatoes
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick wedges.
2. Step 2 — Roast potato
   Put the potato on the lined tray, drizzle with 1 tbs olive oil, scatter with 1½ tsp Tuscan seasoning and toss to coat. Roast for 25 mins or until golden and tender.
3. Step 3 — Prep and roast corn
   While the potato is roasting, discard the husk and silks from the corn. Put the corn on an oven tray and roast for 8 mins or until tender. Cool for 5 mins, then slice the corn kernels from the cob.
4. Step 4 — Chargrill chicken
   CHICKEN OPTION Meanwhile, heat a chargrill pan over high heat until hot. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Spray the chicken with olive oil (or drizzle with 1 tsp olive oil) and season with salt and pepper. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Prep ingredients
   While the chicken is resting, coarsely chop the tomato. Finely chop the parsley leaves, discarding the stems. Finely chop half the garlic*, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced; adding a little salt to the garlic on the board helps).
6. Step 6 — Make salsa and serve
   Combine the corn, tomato, parsley, garlic, ¼ tsp Tuscan seasoning* and 1 tbs red wine vinegar in a large bowl. Taste, then season with salt and pepper. Divide the chicken, potato and salsa among plates. Drizzle the chicken with any resting juices, if desired, to serve.

Allergens

Sulphites