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Pan-fried chicken with corn salsa
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 4 chicken breast fillets, trimmed
  • 310g can corn kernels, drained
  • 20.00 ml finely grated lemon rind
  • 42.00 gm lemon juice
  • 1 punnet grape tomatoes, halved
  • 2 garlic cloves, crushed
  • 1/2 red onion, chopped
  • 40.00 ml coriander leaves
Instructions:
  • Combine lemon rind, juice, half of the oil, and garlic in a non-metallic bowl. Add chicken and mix well to coat. Cover and refrigerate for 15 minutes.
  • Combine the corn, tomatoes, coriander, onion, extra lemon juice, and oil in a bowl. Season with salt and pepper, then let the flavors meld together.
  • Preheat a frying pan over medium-high heat. Pat dry the chicken, discard the marinade, and cook for about 4 minutes on each side until fully cooked.
  • Arrange thinly sliced chicken alongside the homemade corn and tomato salsa, fresh flour tortillas, diced avocado, and tangy lime wedges for a vibrant and delicious presentation.

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