Peruvian-style Chicken with a Simple Corn Salad

This dish features chicken marinated in a zesty blend of lime, garlic, and a traditional Peruvian chilli paste, then air-fried to perfection for a tender and juicy bite.

Accompanying the chicken is a colourful corn salad, packed with sweet corn, crisp pepper, juicy tomatoes, and fresh coriander, all tossed in a tangy lime vinaigrette.

Serves 2

Chicken Marinade Ingredients:

• 2 x 120g Chicken Breasts, no skin, no bone
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Tamari (Gluten Free Soy Sauce)
• 1 Tablespoon Coya© Ají Amarillo Paste
• Juice and zest of 1⁄2 Lime
• 2 Cloves Garlic, finely grated
• 1⁄2 Teaspoon Cumin
• 1 Tablespoon Dry Oregano
• 1 Teaspoon Smoked Paprika
• 1⁄2 Teaspoon Sea Salt
• 1⁄2 Teaspoon Black Pepper

Corn Salad Ingredients (2–3 servings):

• 120g Tinned Sweetcorn, drained
• 1 Red Pepper, finely diced
• 5 Cherry Tomatoes, finely diced
• 1⁄4 English Cucumber
• 3 Tablespoons Coriander, finely chopped
• 2 Tablespoons Pickled Jalapeños, roughly chopped
• Juice of 1 Lime
• 1 Tablespoon Extra Virgin Olive Oil
• 1⁄4 Teaspoon Sea Salt

Other ingredients:

• 250g Wholegrain rice (Microwave pouch for convenience)
• 60g Feta, crumbled (optional)
• 1 Tablespoon Natural Yoghurt (optional)

Instructions:

1. Mix the chicken marinade ingredients in a bowl and add the chicken breasts. Coat the chicken in the marinade, cover and leave to marinade in the fridge for 1-2 hours.
2. To make your corn salad, chop the tomatoes, cucumber, pepper and pickled jalapeños into small pieces. Add to a mixing bowl along with the corn, lime juice, olive oil and salt.
3. To cook your chicken, preheat the airfryer to 190°C. Cook the chicken for 6-7 minutes each side (depending on the size of the chicken breast – always check if it’s cooked thoroughly before serving).
4. Cook the rice according to the packet instructions.
5. Assemble the bowl with cooked wholegrain rice, feta, yoghurt and the cornsalad.