For this recipe we wanted to create a dish that gives you that weekend Summer BBQ feeling in just 20 minutes! Think grilled chicken tenders dressed in lemon and oregano served with a salad of mint, corn, Spanish onion and red capsicum! The perfect way to unwind after work.
20 Minutes. Free Range. Gluten Free. Sugar Free.
400g free range chicken tenders
1/2 tablespoon dried oregano
2 corn cobs
1 small red onion
1 small red capsicum
3 sprigs mint
50g Greek yoghurt
In a bowl combine the chicken with the dried oregano a drizzle of olive oil, zest and juice of one lemon, salt and pepper. Mix to coat well and set aside for 5 - 10 minutes.
Prepare corn salad and yoghurt
Remove the husks from the corn and bring a large pot of salted water to the boil. Cook until bright yellow and tender, about 6 - 7 minutes. Remove and set aside to cool.Finely slice the red onion (amount to your taste). Deseed capsicum and slice into .5cm strips. In a bowl whisk together the yoghurt, half of the mint leaves finely sliced, juice of half the other lemon, salt and pepper. Set aside.
While the corn is cooking, heat a BBQ, griddle pan or non-stick fry pan to a high heat. Drizzle with olive oil and cook chicken for 3 minutes each side. Remove and rest for 5 minutes.
Slice down the length of the corn to remove the kernels. Combine in a bowl with the red onion, capsicum, and remaining mint leaves. Squeeze over the juice of the remaining lemon to your taste, a drizzle of olive oil, salt and pepper. Toss to combine. Plate salad with the chicken and serve with the yoghurt sauce.
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