Ingredients
- 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
- Step 1Place lemon rind, juice, half the oil and garlic in a non-metallic bowl. Add chicken and toss to coat. Cover and chill for 15 minutes.
- Step 2Place corn, tomatoes, coriander, onion, extra lemon juice and oil in a bowl. Season with salt and pepper and set aside.
- Step 3Heat a frying pan over medium-high heat. Drain chicken, discarding marinade, and cook for 4 minutes each side or until cooked through.
- Step 4Slice chicken and serve with prepared corn and tomato salsa, flour tortillas, chopped avocado and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1488 kj
Energy
13g
Fat Total
3g
Saturated Fat
3g
Fibre
47g
Protein
118mg
Cholesterol
221.77mg
Sodium
4g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Abi Ulgiati
- Image credit: Tanya Zouev
- Publication: Taste.com.au
0