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–+ servings

Chicken, Corn Cobs and Salad

5 from 1 vote
Recipe Serves 2 people
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine Dairy Free, The Plate Model, Wholefoods

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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