What are the main ingredients in Spanish Chicken & Spicy Corn Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Spanish Chicken & Spicy Corn Salad?

Calories: 527, Carbs: 51 grams, Fat: grams, Protein: 47 grams, Sugar: 15.8 grams, Salt: 547 grams

How do I prepare Spanish Chicken & Spicy Corn Salad?

LIVING ON A WEDGE: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds. DASHING DRIZZLE: In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside. VEGGIE MEDLEY: Just before serving, toss the corn & bean mix with the rinsed green leaves, the lime juice, a drizzle of olive oil, and seasoning. SPICY SALSA: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside. DINNER IS SERVED: Plate up the Spanish chicken. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef! THERE GOES THE CHICKEN: When the carrot wedges have 10-15 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Spanish Chicken & Spicy Corn Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Spanish Chicken & Spicy Corn Salad

Name: Spanish Chicken & Spicy Corn Salad
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Chicken breast is coated in a Spanish rub, baked to perfection, and sided with caramelised, oven-roasted carrot wedges. The dish is elevated with a smoky and spicy corn & bean salad tossed with fresh green leaves & zesty lime juice. A tangy sour cream drizzle adds a creamy final touch.

Spanish Chicken & Spicy Corn Salad

with fresh coriander, carrot wedges & chilli flakes

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Carrot
Chicken
Corn
Dried Chilli Flakes
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Green Leaves
Lime Juice
NOMU Spanish Rub
Sour Cream
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Spanish Chicken & Spicy Corn Salad

Serves 1

LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE CHICKEN
When the carrot wedges have 10-15 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed green leaves, the lime juice, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the Spanish chicken. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!

Carrot - 240g
Sunflower Seeds - 10g
Free-range Chicken Breast - 1
NOMU Spanish Rub - 5ml
Sour Cream - 20ml
Corn - 50g
Dried Chilli Flakes - 2,5ml
Black Beans - 60g
Green Leaves - 20g
Lime Juice - 10ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE CHICKEN
When the carrot wedges have 10-15 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed green leaves, the lime juice, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the Spanish chicken. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!

Carrot - 480g
Sunflower Seeds - 20g
Free-range Chicken Breasts - 2
NOMU Spanish Rub - 10ml
Sour Cream - 40ml
Corn - 100g
Dried Chilli Flakes - 5ml
Black Beans - 120g
Green Leaves - 40g
Lime Juice - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE CHICKEN
When the carrot wedges have 10-15 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed green leaves, the lime juice, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the Spanish chicken. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!

Carrot - 720g
Sunflower Seeds - 30g
Free-range Chicken Breasts - 3
NOMU Spanish Rub - 15ml
Sour Cream - 60ml
Corn - 150g
Dried Chilli Flakes - 7,5ml
Black Beans - 180g
Green Leaves - 60g
Lime Juice - 30ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE CHICKEN
When the carrot wedges have 10-15 minutes remaining, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed green leaves, the lime juice, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the Spanish chicken. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!