Serves 4
20 min
Smashed Chicken with Corn Slaw
Recipe GLPR441095a35af9d9
Tender, herb-marinated flattened chicken breasts paired with a fresh, creamy corn and vegetable slaw. The chicken is seasoned with lime, thyme, turmeric, and garlic, then pan-seared until golden. Quick to prepare and packed with protein, this light main course is perfect for a weeknight meal.
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Ingredients
4 skinless chicken breast fillets
1 lime, zested and juiced
2 tbsp plain yogurt
1 tsp fresh thyme leaves
¼ tsp ground turmeric
2 tbsp finely chopped fresh coriander
1 garlic clove, finely grated
1 tsp rapeseed oil
1 ripe avocado
1 cup fresh or frozen corn kernels
1 red bell pepper, finely diced
½ small red onion, finely sliced
2 cups shredded cabbage
Directions
Slice each chicken breast horizontally in half to create thinner cutlets. Place the chicken pieces between two sheets of parchment paper and use a rolling pin or meat mallet to pound them flat to an even thickness of about ¼ inch.
In a large bowl, whisk together the lime juice, lime zest, yogurt, fresh thyme leaves, turmeric, coriander, and grated garlic until well combined. Add the flattened chicken pieces and toss until thoroughly coated with the marinade. Set aside to marinate for at least 10 minutes while you prepare the slaw.
Cut the avocado in half, remove the pit, and scoop the flesh into a separate bowl. Mash the avocado with a fork until you reach your desired consistency. Fold in the corn kernels, diced red bell pepper, sliced red onion, and shredded cabbage, gently mixing until the vegetables are evenly distributed.
Heat a large non-stick frying pan or griddle over medium-high heat and lightly coat with the rapeseed oil. Once the pan is hot, add the marinated chicken pieces in a single layer. Cook for 3–4 minutes on the first side until golden and cooked through, then flip and cook the second side for another 3–4 minutes. The chicken should reach an internal temperature of 165°F. Work in batches if necessary to avoid overcrowding the pan.
Divide the hot chicken among serving plates and serve alongside the corn and avocado slaw. If you have leftover chicken and slaw, cover and refrigerate separately and consume within two days.
