Chargrilled balsamic chicken with corn salsa
2
| Prep | 10 min | |
| Cook | 5 min |
- Balsamic vinegar, 2 tablespoon(s)
- Garlic, minced or crushed, 2 teaspoon(s)
- Extra virgin olive oil, 2 teaspoon(s)
- Chicken breast, lean, raw, 300 g, cut into two thin 150 g fillets
- Tomato, 1 medium, diced
- Sweetcorn, canned, 1 x 125g can(s), drained
- Red capsicum, ½ capsicum(s), diced
- Rocket, any type, 1 cup(s)
Method
In a bowl, combine the balsamic vinegar, garlic and 1 teaspoon of oil. Add the chicken fillets and toss to coat, then cover and leave to marinate in the fridge for 10 minutes.
Heat ½ teaspoon of oil in a grill pan or frying pan over medium heat. Add the chicken fillets and cook for 2 to 3 minutes each side, or until cooked through. Add any remaining marinade to the pan for the final minute of cooking.
Whilst the chicken is cooking make salsa. In a small bowl add the tomatoes, corn and capsicum, drizzle with remaining ½ teaspoon of oil and toss to combine.
Divide rocket between two serving plates. Top with the chicken and pour over any remaining juices. Serve with the fresh corn salsa.
TIP: If you have pickled jalapeno available, add a few finely chopped slices to the corn salsa.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 1.6 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 291 |
| Protein | 36.8 g |
| Total fat | 6.7 g |
| - Saturated fat | 1.5 g |
| Total carbohydrates | 16.2 g |
| - Total sugars | 10.1 g |
| Fibre | 3.3 g |
| Sodium | 156 mg |