Smashed Chicken with Corn Slaw

Name: Smashed Chicken with Corn Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

Recipe GLPR441095a35af9d9

Main Course

20 min

212 cal

Servings: 4

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.25

The twenty-minute claim assumes you start with boneless chicken breasts pounded flat; budget closer to thirty if you're breaking down a whole bird or working from frozen. All ingredients are stocked year-round at Harris Teeter, Food Lion, Walmart, and ALDI—no special stops—and the spice mix (turmeric, coriander, thyme) keeps costs modest at roughly $3–4 per serving. Corn slaw is hearty enough for a weeknight family meal and reheats reasonably well, though the slaw will soften and the avocado should go on fresh after plating. The dish reads as summery and light, which works well in Charlotte springs and falls, though the flavor profile skews generic American rather than deeply seasonal to the region.