Nutrition Information
Per Serve
Energy: 2054kJ/491 Cals (24%)
Protein: 39g (78%)
Fat: 25g (36%)
Sat fat: 3g (13%)
Carb: 23g (7%)
Sugar: 14g (16%)
Fibre: 12g (40%)
Sodium: 239mg (12%)
Oregano chicken with grilled corn salad
Dinner is made easy with this flavoursome chicken with grilled corn salad recipe. It's a great weeknight meal to make you feel good too!
Serves
4
Prep
15m
Note: + resting time
Cooking
10m
Ingredients
- 1 tbs chopped oregano
- 2 garlic cloves, crushed
- 2 tbs olive oil
- 2 (250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
- 2 corn cobs, husks and silk removed
- 60g pkt Coles Australian Baby Spinach & Rocket
- 1/2 small red onion, thinly sliced
- 250g cherry tomatoes, halved
- 250g pkt Coles Australian Baby Beetroot, quartered
- 1/2 cup (80g) almonds, chopped
- 1/4 cup flat-leaf parsley leaves
- 1/3 cup (80ml) orange juice
- 2 tsp Coles Wholegrain Mustard
Method
STEP 1
Combine oregano, garlic and half the oil in a medium bowl. Add chicken and turn to coat. Season. Heat a chargrill on high. Cook the chicken for 4 mins each side or until cooked through. Transfer to a plate and cover. Rest for 5 mins.
STEP 2
Meanwhile, cook the corn on the grill, turning, for 10 mins or until lightly charred. Set aside to cool slightly.
STEP 3
Use a small serrated knife to cut down sides of the corn to release the kernels. Place in a bowl with the spinach and rocket, onion, tomato, beetroot, almond and parsley. Toss to combine.
STEP 4
Place the orange juice, mustard and remaining oil in a screw-top jar. Shake well to combine. Drizzle over the salad. Season. Serve the salad with chicken.
Dietary information
Dairy-free
Egg-free
Gluten-free
Lactose-free
Peanut-free
Sesame-free
Wheat-free
Heart healthy
No added sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
