Pan-fried chicken with corn salsa

Pan-fried chicken with corn salsa


The ingredient of Pan-fried chicken with corn salsa

  1. 4 chicken breast fillets, trimmed
  2. 310g can corn kernels, drained
  3. 1 tablespoon finely grated lemon rind
  4. 2 tablespoons lemon juice
  5. 1 punnet grape tomatoes, halved
  6. 2 tablespoons olive oil
  7. 2 garlic cloves, crushed
  8. 1/2 red onion, chopped
  9. 2 tablespoons coriander leaves

The instruction how to make Pan-fried chicken with corn salsa

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

Nutritions of Pan-fried chicken with corn salsa

fatContent: 355.632 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 47 grams protein
sodiumContent: 118 milligrams cholesterol

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