Corn and chicken are wonderful together. Sweetness meets spices and herbs! Extra lovely flavor comes from mixing olives, orange, rosé pepper and basil leaves. This dish is healthy and very delicious. If you can find lingonberries, add them to the dish!
All my recipes are for two servings.
- A handful of lettuce (for example iceberg)
- 10 arugula leaves
- 10 mini plum tomatoes
- 10 olives
- ¼ cucumber
- 1 tbsp olive oil
- 1 tbsp fresh thyme
- 1 orange
- 6 chicken inner fillets
- 2 teaspoons sunflower oil
- 1 teaspoon salt
- 2 teaspoons crushed rosé peppercorns
- 3 tbsp sweet chili sauce
- 5-6 oz (140-150 g) can (tin) of sweet corn
- 10 basil leaves
- (2 tbsp lingonberries)
How to prepare:
Wash and cut the lettuce into thin slices. Divide the lettuce and arugula leaves between two plates. Wash and cut the tomatoes in halves and add on the lettuce. Peel the cucumber and cut into ¼ -inch (6 mm) slices and add among the tomatoes. Season with olive oil and thyme.
Peel the orange and cut into small pieces. Add the pieces on the plates. Heat up a non-stick pan and cook the chicken inner fillets with oil on medium-high heat for 2 minutes. Lower the temperature to medium and turn the chicken. Cook for 4 minutes with the lid on. If the pan seems too dry add a few tablespoons of water. Season with salt and pepper. Warm up the corn in a small pan for 2 minutes on medium heat. Cut the chicken into 1-inch (2,5 cm) slices and add on the salad. Add the corn without the water. Pour delicious sweet chili sauce on the chicken. Decorate with basil leaves.
If you can find lingonberries, add some of them on the chicken!