Mexican Chicken with Corn Salsa
Serves:
Ingredients
750g Tegel Lean & Lite Skinless Breast Fillets
1/4 cup tomato sauce
1/2 tsp Mexican chilli powder
1 tsp cumin
1 tsp grated lemon rind
Corn Salsa:
1 cup corn kernels, fresh from the cob
1/4 cup chopped mint leaves
1 tbsp chopped parsley
1 red onion, finely diced
1 tsp caraway seeds
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
Freshly ground black pepper
1/4 cup tomato sauce
1/2 tsp Mexican chilli powder
1 tsp cumin
1 tsp grated lemon rind
Corn Salsa:
1 cup corn kernels, fresh from the cob
1/4 cup chopped mint leaves
1 tbsp chopped parsley
1 red onion, finely diced
1 tsp caraway seeds
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
Freshly ground black pepper
Method
Combine tomato sauce, chilli powder, cumin and lemon rind. Rub breasts in tomato mixture and leave to marinate for 30 minutes to 1 hour.
Heat a barbecue or grill and cook the chicken over medium heat turning often until cooked through. Serve with Corn Salsa.
To make the Corn Salsa, mix corn with the chopped herbs, onion and caraway seeds. Make a dressing using the remaining ingredients and toss with the vegetables to complete the salsa.
