Nutritious Garlic Chimichurri Chicken

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs corn cob
• 1pcs capsicum
• 1bunch coriander
• 1pcs lime
• 1clove garlic
• 5g South American seasoning
• 300g free-range chicken breast fillet
• 15ml olive oil
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep and cook potato
   Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.
2. Step 2 — Prep and grill vegetables
   Meanwhile, discard the husk and silks from the corn. Cut 4 'cheeks' from the capsicum, discarding the seeds. Heat a chargrill pan over high heat until hot. Drizzle the corn and capsicum with 2 tsp olive oil and season with salt and pepper. Cook, turning occasionally, for 8-10 mins until tender. Remove from the pan and reserve the pan.
3. Step 3 — Make chimichurrri sauce
   While the vegetables are cooking, finely chop the coriander, including the stems. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Combine the coriander, lime zest, 2 tsp lime juice and 1 tbs extra virgin olive oil in a large bowl and season with salt and pepper.
4. Step 4 — Prep chicken
   Crush or finely chop the garlic. Combine the garlic, South American seasoning and 2 tsp olive oil in a shallow dish and season with pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
5. Step 5 — Grill chicken
   Heat the reserved chargrill pan over high heat until hot. Reduce the heat to medium and cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
6. Step 6 — Get ready to serve
   Slice the corn kernels from the cob. Remove and discard the skin from the capsicum, then thinly slice into strips. Add the corn, capsicum and potato to the chimichurrri sauce and toss to coat. Slice the chicken. Divide the potato salad and chicken among plates and drizzle with any resting juices. Serve with the lime wedges.

Allergens

Sulphites