Chargrilled paprika chicken with corn salsa

Name: Chargrilled paprika chicken with corn salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 380 g pack 2 British chicken breast fillets; 1 tsp Cooks' Ingredients Smoked Paprika; 1 tbsp olive oil; 2 Essential Sweetcorn; 4 Essential Salad Onions; 1 lime, juice of ½, rest in wedges; 25 g pack coriander, leaves roughly chopped; ½ avocado, sliced; 200 g The Levantine Table 2 Handstretched Flatbreads; 4 tbsp Greek-style yogurt; Extra virgin olive oil, to serve (optional)

Everything in this dish is cooked on a hot griddle pan, giving it a summer barbecue feel.

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

380g pack 2 British chicken breast fillets
1 tsp Cooks' Ingredients Smoked Paprika
1 tbsp olive oil
2 Essential Sweetcorn
4 Essential Salad Onions
1 lime, juice of ½, rest in wedges
⅔ x 25g pack coriander, leaves roughly chopped
½ avocado, sliced
200g The Levantine Table 2 Handstretched Flatbreads
4 tbsp Greek-style yogurt
Extra virgin olive oil, to serve (optional)

Butterfly the chicken breasts (see tips). Put each butterflied fillet between a sheet of baking parchment, then bash with a rolling pin to flatten to roughly the same thickness all the way across. Sprinkle over the paprika and rub into the chicken with the oil. Season.
Heat a griddle pan, then cook the corn for 8 minutes, turning regularly, until charred all over and tender. Add the salad onions for the final 3 minutes of cooking time. Set the corn and salad onions aside to cool. Sear the chicken for 3-4 minutes on each side, until cooked through with no pink meat and juices that run clear. Transfer to a plate to rest.
Cut the corn kernels away from the cobs and add to a mixing bowl. Roughly chop the cooked salad onions and add to the corn with the lime juice and most of the coriander. Season to taste. Griddle the flatbreads for 1-2 minutes on each side until puffed up and charred in places.
Spread the yogurt (if using) across 2 plates. Slice the chicken, arrange on top, and pour over any resting juices. Spoon the corn salsa alongside and top with the avocado. Serve with the flatbreads, lime wedges and remaining coriander scattered over the top, drizzled with a little extra virgin olive oil, if liked.

Cook’s tip

If you don’t have a griddle pan, use a frying pan, or cook under a hot grill. If you fire up the barbecue, cook the chicken indoors first and finish it off over the coals, until no pink meat remains and the juices run clear. To butterfly a chicken breast, slice in half horizontally using a sharp knife – don’t cut all the way through to the other side – then open it out like a book.

Typical values per serving when made using specific products in recipe