Name: Smashed chicken with corn slaw
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 4 skinless chicken breast fillets; 1 lime zested and juiced; 2 tbsp bio yogurt; 1 tsp fresh thyme leaves; ¼ tsp turmeric; 2 tbsp finely chopped coriander; 1 garlic clove finely grated; 1 tsp rapeseed oil; 1 small avocado; 1 lime zested and juiced; 2 tbsp bio yogurt; 2 tbsp finely chopped coriander; 160g corn cut from 2 cobs; 1 red pepper deseeded and chopped; 1 red onion halved and finely sliced; 320g white cabbage finely sliced; 150g new potatoes boiled, to serve

A plate of chicken with coleslaw and potatoes

For the chicken

4 skinless chicken breast fillets
1 lime
zested and juiced
2 tbsp bio yogurt
1 tsp fresh thyme leaves
¼ tsp turmeric
2 tbsp finely chopped coriander
1 garlic clove
finely grated
1 tsp rapeseed oil

For the slaw

1 small avocado
1 lime
zested and juiced
2 tbsp bio yogurt
2 tbsp finely chopped coriander
160g corn
cut from 2 cobs
1 red pepper
deseeded and chopped
1 red onion
halved and finely sliced
320g white cabbage
finely sliced
150g new potatoes
boiled, to serve

Method

step 1
Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.
step 2
Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.
step 3
Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side – they’ll cook quickly as they’re thin. Serve the hot chicken with the slaw and the new potatoes. If you're cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).