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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 1 Place 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 2 Place corn, tomatoes, coriander, onion, extra lemon juice and oil in a bowl. Season with salt and pepper and set aside.
Step 3 Heat a frying pan over medium-high heat. Drain chicken, discarding marinade, and cook for 4 minutes each side or until cooked through.
Step 4 Slice chicken and serve with prepared corn and tomato salsa, flour tortillas, chopped avocado and lime wedges.

Pan fried chicken with corn salsa

How to make Pan fried chicken with corn salsa

Ingredients

Method