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Smashed Chicken with Corn Slaw |
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| Serves 4 |
Prep 10 mins |
Cooking 5 mins |
Easy |
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My rating |
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Ingredients |
For the chicken
4 skinless chicken breast fillets
1 lime, zested & juiced
2 tbsp yoghurt
1 tsp fresh thyme leaves
1/4 tsp turmeric
2 tbsp finely chopped parsley
1 tsp oil
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For the slaw
1 small avocado
1 lime, zested & juiced
1 tbsp yoghurt
2 tbsp finely chopped parsley
160g corn, cut from 2 cobs
1 red pepper, deseeded & chopped
1/2 red onion, finely sliced
320g white cabbage, finely sliced
150g new potatoes, boiled, to serve
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Cut the chicken breast in
half, then put them between 2 sheets of baking parchment
or cling film & bash with a rolling pin or small pan, to
flatten. Mix the lime zest & juice with the yoghurt,
thyme, turmeric & parsley in a large bowl. Add the chicken
and stir until well coated. Leave to marinate while you
make the slaw.
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Mash the avocado with the lime
juice & zest, 2 tbsp of yoghurt and the parsley. Stir in
the corn, red pepper, onion and cabbage.
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Heat a large non-stick frying
pan or griddle pan, then cook the chicken in batches for a
few minutes each side - they'll cook quickly as they're
thin. Serve half the hot chicken with the slaw and all the
new potatoes. Chill the rest of the chicken and slaw for
lunch the next day.
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DAILY
DINNERS 
