Seared chicken with corn, radish and orangeNovember 13, 2013
A wonderful combination of textures and flavours that’s healthy, quick and delicious.
Ingredients for two people
|350 g||chicken thigh, fat trimmed & chopped|
|1 tbs||dried oregano, finely chopped|
|1/2||lemon, juiced & zested|
|3 tbs||olive oil|
|1||corn, shucked & corned|
|1 bunch||radish, thinly sliced|
|1||orange, peeled, segemented & any extra juice reserved|
For the chicken
Trim the chicken thigh and chop into bite sized pieces. Combine in a small bowl with the oregano, lemon juice, lemon zest, and two-thirds of the olive oil and mix to combine. Season generously with salt and pepper and allow to marinate as you heat a pan over a medium heat. Cook the chicken, turning regularly, for 6-8 minutes or until cooked through. Set aside as you prepare the salad.
For the salad
If you like you can blanch the corn kernels for 2-3 minutes but they are perfectly good uncooked too.
Combine the rocket, radish, radish, and corn in a large bowl. Take your peeled oranges and segment these over the bowl by cutting the flesh from the membrane. Do this over the bowl in order to catch the juice that you’ll inevitably produce. This will form the basis of the dressing. Add the remaining olive oil and toss gently to combine. Season generously with salt and pepper.
To serve, divide the salad between the plates and top with the grilled chicken and enjoy!
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