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Check out the latest recommended times in our Cooking Guidelines.
Free-range Peri Peri Chicken with Sweetcorn Salsa
These British chicken breast are smoky, spicy and deliciously juicy. We serve them with a refreshing tomato sweetcorn salsa and spinach rice. Finish with a squeeze of lemon for extra zing.
High protein
1/3 daily fibre
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 280g sweetcorn (sweetcorn, water, salt)
- 1 onion
- 200g baby tomatoes
- 4 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 4 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 1 handful of fresh coriander
- 80g greek style yoghurt (Milk)
- 4 British Free Range chicken breasts
- 1 unwaxed lemon
- 160g baby spinach
Nutritional Information
Calories: 553
Protein: 51g
Carbs: 61g
Fat: 11g
Free-range Peri Peri Chicken with Sweetcorn Salsa
These British chicken breast are smoky, spicy and deliciously juicy. We serve them with a refreshing tomato sweetcorn salsa and spinach rice. Finish with a squeeze of lemon for extra zing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with baking parchment
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 medium bowls, a large frying pan & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
Make the peri peri dressing & grill the chicken
- Place the pepper tapenade, half the peri peri spice and the yoghurt into a medium bowl and mix together. Season with salt
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly
- Lay flat onto the lined tray and coat with half the yoghurt dressing
- Bake for 14 mins, until cooked through
Salsa time
- Meanwhile, drain the sweetcorn. Finely dice the onion
- Heat the large frying pan on medium-high heat. Once hot, add the sweetcorn and onion and cook for 8-10 mins, until deep golden brown
- Quarter the tomatoes. Finely chop the coriander. Place both into the other medium bowl
- Once cooked, add the sweetcorn to the tomato bowl, along with the onion. Season with a squeeze of lemon juice (to taste) and a pinch of salt and mix
Last bits
- Rinse the spinach
- Just before you drain the rice, stir the spinach into the pan, then drain all together
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken against the grain, then serve with the spinach rice and salsa
- Add a dollop of peri peri yoghurt on the side. Serve with the remaining lemon cut into wedges
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