garlic-lime chicken
with avocado salsa and mexican street corn
ingredients
340g chicken breasts
113g grape tomatoes
1 avocado
20g garlic
1 lime
1 tbsp mexican seasoning
2 tbsp mayo
3 tbsp sour cream
¼ cup feta cheese, crumbled
2 corn on the cob
steps
Wash and dry all produce. Cut the tomatoes in half. Mince or grate the garlic. Roughly chop the cilantro. Zest, then juice the lime(s). Halve, pit and cut the avocado(s) into ½-inch cubes. Peel the husk off the corn. Pat the chicken dry with paper towels, then cut each breast into 1/2-inch slices.
In a medium bowl, combine the Mexican seasoning, half the lime juice, half the lime zest, 1 tsp garlic and 1 tbsp oil. Season with salt and pepper. Add the chicken and toss to coat. Set aside.
Heat a large non-stick pan over medium heat. When the pan is hot, add the corn to the dry pan and cover with a lid. Cook, carefully shaking pan often, until the corn kernels are dark golden-brown, 12-13 min. Remove the pan from the heat and transfer the corn to a plate. Cover with foil to keep warm. Set aside.
In another medium bowl, whisk the remaining lime juice, remaining lime zest, 1/2 tsp sugar and 1 tbsp oil. Season with salt and pepper. Add the avocado, tomatoes and half the cilantro. Stir together. In a small bowl, stir together the mayo, sour cream, remaining garlic, half the feta and remaining cilantro.
Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. Cook, stirring occasionally, until the chicken is cooked through, 6-8 min. (NOTE: Don't overcrowd the pan; cook the chicken in two batches for 4 ppl, using 1 tbsp oil for each batch!)
Brush half the sour cream mixture over the corn and sprinkle with remaining feta. Divide the corn and chicken between plates. Top the chicken with the salsa and dollop with any remaining sour cream mixture.
BBQ TIP: Instead of pan-frying, grill corn cobs on medium heat, turning occasionally, until corn kernels are dark golden-brown, 10-12 min.
