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
Spanish Chicken & Spicy Corn Salad
with fresh coriander, carrot wedges & chilli flakes
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Spanish Chicken & Spicy Corn Salad?
The preparation time for Spanish Chicken & Spicy Corn Salad with fresh coriander, carrot wedges & chilli flakes is between 20 and 40 minutes.
What is the total time required to make Spanish Chicken & Spicy Corn Salad with fresh coriander, carrot wedges & chilli flakes?
The total time required to make Spanish Chicken & Spicy Corn Salad with fresh coriander, carrot wedges & chilli flakes is between 40 and 55 minutes.
How many servings does Spanish Chicken & Spicy Corn Salad provide?
4 servings
What are the main ingredients in Spanish Chicken & Spicy Corn Salad?
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
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?
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
How many calories does Spanish Chicken & Spicy Corn Salad have?
527 calories
How much fat content does Spanish Chicken & Spicy Corn Salad have?
grams
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