You'll love the Spanish flavours of this simple and authentic dish which combines hot smokey spices like chilli and smoked paprika with Meditterranean herbs including basil and fennel seeds.
Combine all spices in a bowl and mix well (add entire Chilli Flakes sachet for a hot flavour or reduce quantity for a milder flavour).
Coat chicken pieces by lightly patting chicken into the blended spices.
2 Heat 1 tablespoon oil in a large frying pan over medium heat.
Add chicken and cook for approximately 4-5 minutes each side or until cooked through.
Remove to side plate, cover with foil and allow to stand for 3 minutes.
Serve on top of a bed of rocket or a green salad and top with the salsa.
Roasted Corn Salsa:
Drain corn and pat dry with kitchen paper towel.
Heat oil in a frying pan over a medium heat.
Add the corn and cook for 3 minutes until light brown.
Remove to side plate and allow to cool.
Place remaining ingredients in a bowl, add corn and stir to combine.
Nutritional analysis per serving (104 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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