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!

4

15m

Note: + resting time

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

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%)

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.