4 Arley’s Plant Based Chicken Breasts
4 corn on the cob
80g mixed leaves
20g seeds
(we recommend Pumpkin seeds)
Extra virgin olive oil
Salt & pepper
FOR THE SALSA:
1⁄2 red onion, diced
4 tomatoes, deseeded and diced
Handful of flat leaf parsley, chopped
1 fresh red chilli, deseeded/finely sliced
Extra virgin olive oil
1 lemon squeezed
1. Preheat the oven to 200c/180c fan/Gas Mark 6. Baste the corn in the olive oil, sprinkle with salt and pepper and wrap individually in foil. Bake in the oven for 30 minutes till soft.
3. Make the salsa. Place all your prepared ingredients in a bowl and mix well. Add half the squeezed lemon and stir, a tablespoon of oil and stir. Season with salt and pepper. If the salsa is too tangy, add a little more olive oil. If it is too rich, add more lemon juice.
4. Heat an oiled griddle pan and sear the Chicken Breast on each side for 1 minute. Place on a pre-heated, lined baking tray and bake for 6 minutes until piping hot in the middle.
5. Prepare your salad by tossing the seeds, two tablespoons of oil and salt and pepper through the leaves, serving in a bowl alongside your chicken and salsa.
Tip: The corn and the chicken breast cook beautifully on a BBQ – cook the chicken for longer on each side (around 4 minutes) to ensure it is piping hot in the middle.