A fresh summer dinner that won’t have you spending hours in the kitchen. Double the batch and make it into a salad for lunch tomorrow.
Cayenne Chicken with Avocado Salsa
- 400 gm chicken breast
- 1/2 avocado
- 1/2 red onion
- 1 corn cob
- 100 gm baby spinach
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper(chilli)
- 1/2 tsp ground black pepper
- 2 Tbs extra virgin olive oil
- Preheat fry pan with olive oil or grill. Combine the salt, pepper and cayenne. Rub spice mixture over the chicken. Cook chicken for around 5-8 minutes on each side, until cooked through.Bring a saucepan of water to the boil. Place corn cob in the boiling water and cook for around 5 minutes, until the corn is tender.Rinse corn cob under cold water to cool. Slice corn off the cob.Dice avocado and red onion. Toss together with the parsley to form a salsa. Serve chicken topped with salsa and a side of corn and chopped baby spinach.