Meal Planner

Garlic herb chicken oven roasted corn recipe

RECIPE OVERVIEW

This mid week meal is simple to make and full of flavour.  

Preparation time: 5 minutes

Cooking time: 35 minutes

Ingredients

Serves: 2 people

  • 30 g Butter
    softened
  • 10 g Butter
    melted
  • 6 - Cherry Tomatoes
    halved
  • 2 - Chicken Fillets
    skinless and boneless
  • 0.5 tsp Chilli Powder
  • 2 ears Corn on the Cob
    rinsed
  • 0.5 - Cucumber
    cut into wedges
  • 1 clove Garlic
    crushed
  • 1 clove Garlic
    crushed
  • 1 drop Olive Oil
    for greasing
  • 2 tbsp SuperValu Fresh Basil
    finely shredded
  • 10 g SuperValu Fresh Parsley
    chopped
  • 0.5 bag SuperValu Mixed Baby Salad Leaves

Method

  1. Preheat the oven to 200oC/gas mark 6. Lightly grease a baking tray with a little oil.
  2. Place half the butter in a small bowl with the garlic and basil and mix together to form a paste. Cut a deep slit into each chicken fillet, then stuff with the garlic herb butter. Place on the greased baking tray and cook in the oven for 30 to 40 minutes, until the chicken is completely cooked through.
  3. Line another baking tray with non-stick baking paper. Place the corn on the tray and cook in the oven with the chicken for 20 to 25 minutes, until cooked through.
  4. Melt the remaining butter in a small pan, then mix together with the parsley, garlic and chilli powder. When the corn comes out of the oven, drizzle the butter over each cob.
  5. Place the salad leaves, cherry tomatoes and cucumber in a large bowl and toss together to combine.
  6.  Serve the chicken with the corn and salad on the side.

Tip: You can barbecue the corn on the cob until it's nicely charred, then season with salt and a squeeze of lemon juice.

Be the first to add a review.