Honey-Lime Chicken with Corn and Avocado Salsa

Sweet honey, fresh lime and juicy chicken are a favourite summer combination of mine. Serve them with rice and a salsa of toasted corn, avocado, tomato and shallot.

The honey-lime marinade

Mix the honey with the juice of one lime, salt and pepper, then marinate the chicken in the fridge for 10 minutes. It does not need much longer here. Let excess marinade drip off before frying because the honey darkens quickly in the pan.

Prepare the corn and avocado salsa

Lightly toast the drained corn in a non-stick pan and let it cool slightly. Mix with avocado, tomato, shallot, olive oil and the juice of the second lime. I especially like the fresh lime acidity alongside the sweet marinade.

Cook the chicken over medium heat

The honey should brown without turning black. Brown the fillets over medium heat, then lower the heat and cook through. Check with a thermometer: at least 70 °C in the centre for 2 minutes. Never serve marinade that has touched raw chicken without cooking it thoroughly.

Kitchen tip

Dice the avocado once the corn has cooled slightly. Fold it gently into the salsa to keep the pieces intact.

The salsa also makes a good side salad. Add fresh coriander and sesame seeds if you like.

Easy recipe

Honey-Lime Chicken with Corn and Avocado Salsa

Pan-fried honey-lime chicken with fresh corn and avocado salsa and rice. Includes a short marinade and tips to keep the honey from burning.

Prep time

10 min

Cook time

30 min

Yield

2 servings

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Ingredients

− 2 +

• 400 gchicken breast, 2 fillets
• 120 grice, dry weight
• 130 gavocado flesh
• 280 gsweetcorn, canned, drained
• 180 gtomato, about 1 large
• 30 gshallot, about 1
• 60 glime juice, from about 2 limes; divided
• 2 tbsphoney
• 2 tbspolive oil, for the salsa
• 1 tsprapeseed oil, for frying
• 20 gfresh coriander
• sesame seeds
• salt and pepper

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Instructions

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1. Juice the limes. Mix the honey with half the juice, salt and pepper. Cover the chicken in this marinade and refrigerate for 10 minutes. Meanwhile, cook the rice according to the packet.
2. Drain the corn well and lightly toast it in a non-stick pan without extra fat. Let cool slightly. Dice the avocado, tomato and shallot. Mix with the corn, 2 tbsp olive oil and remaining lime juice. Add chopped coriander if you like.
3. Lift the chicken out and let excess marinade drip off. Heat 1 tsp rapeseed oil in a non-stick frying pan. Brown the fillets on both sides over medium heat, then lower the heat.
4. Cook the chicken through, reaching at least 70 °C in the centre for 2 minutes. Discard leftover raw marinade; do not pour it uncooked over the finished meat.
5. Serve the chicken with rice and corn-avocado salsa. Sprinkle with sesame seeds and fresh coriander if you like.

Nutrition per serving

Calories

901 kcal

Protein

55.1 g

Carbohydrates

99.4 g

Sugar

28 g

Fat

33.6 g

Saturated fat

5.1 g

Fibre

9.7 g

Salt

1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace