Chicken, Corn Cobs and Salad
Recipe Serves 2 people
Ingredients
- 360 g chicken, breast butterflied
- 2 corn, cob husk removed
- 1 tbsp butter
- 2 cup lettuce, leaves, mixed
- 1 cucumber, Lebanese small, thinly sliced
- 1 tomato, common small, thinly sliced
- 1 lemon juice only
- 1 clove garlic crushed
- ½ tbsp oregano, dried
- ½ tsp salt, table
Instructions
- To make the chicken marinade, combine the lemon juice, oregano and garlic in a bowl. Add the butterflied chicken breast and toss to coat.
- Immediately heat a BBQ or grill to med-high heat. Add the chicken breast and cook for 2-3 minutes per side. Remove from the heat onto a dinner plate and cover with foil. Allow to rest. This will ensure it completely cooks through without being dry.
- Meanwhile, heat the corn in the microwave (3-4 minutes) or steamer (8-10 minutes).
- Serve each plate with a piece of chicken breast, an ear of corn and a side salad of lettuce, cucumber and tomoato. Top your hot corn with butter. Serve and enjoy!
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