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.

Serves 2.

400g free range chicken tenders
1 lemon
1/2 tablespoon dried oregano
2 corn cobs
1 small red onion
1 small red capsicum
3 sprigs mint
50g Greek yoghurt

Prepare chicken
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.

Cook chicken
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.

To serve
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.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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February 10, 2016 by Timothy Ryder
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