Peruvian Chicken with Sweetcorn & Cucumber Ceviche

Peruvian Chicken with Sweetcorn & Cucumber Ceviche

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 16, 2020.
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Ingredients

Potatoes

  • 400g baby potatoes, sliced 0.5cm thick
  • 1 corn cob, kernels removed
  • 1/2 pack Peruvian spices

Chicken

  • 1 pack chicken breast, cut into steaks
  • 1/2 pack Peruvian spices

Ceviche

  • 1 Lebanese cucumber, finely diced
  • 1/2 avocado, finely diced
  • 1/2-1 green chilli, thinly sliced (optional)
  • 1 pack herb oil
  • Zest & juice of 1 lime

To Serve

  • 1/2 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C. Preheat BBQ grill to medium-high (if using). Prep & cook potatoes. Toss potatoes and corn on a lined oven tray with first measure of Peruvian spices and a drizzle of oil. Season with salt and roast in oven for about 25 minutes, until tender and golden.
  2. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Place chicken in between two pieces of baking paper and use a rolling pin or olive oil bottle to pound chicken, until it is about 0.5cm thick. Coat chicken in second measure of Peruvian spices and season with salt.
  3. Prep ceviche. In a bowl, mix ceviche ingredients with a pinch of salt. Leave to marinate.
  4. Cook chicken. Heat a drizzle of oil in a griddle fry-pan on high heat. Cook chicken for 2-4 minutes each side, depending on thickness, until charred and cooked through. Alternatively, do this on the BBQ grill. Rest, covered, before slicing thinly.
  5. Serve potatoes topped with chicken, ceviche and coriander. Finish with a drizzle of olive oil.

Nutritional Information

Energy 2671 kj
638 kcal
Protein 42.7g
Carbohydrate 47.6g
Fat 29.3g