Paprika Lime-Rubbed Chicken with Smoky Chickpeas, Corn and Tomatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken and use a sharp knife to slice through horizontally to make 2 thin steaks. Rub with a drizzle of olive oil and sprinkle over first measure of paprika rub and lime zest. Season with salt and pepper.
3. Use a sharp knife to cut corn kernels off cobs. Toss corn kernels, cherry tomatoes, red onion, garlic, chilli (if using) and chickpeas with second measure of paprika rub on prepared oven tray. Drizzle with olive oil and squeeze over lime juice. Season well with salt and pepper and bake for 10 minutes.
4. Heat a drizzle of oil in a medium fry-pan on medium to high heat (or use BBQ grill). Cook chicken for 1–2 minutes each side, until cooked through. Set aside on a plate, covered with foil to rest for 5 minutes then slice thickly.
5. Spoon some smoky chickpeas, corn and tomatoes onto each plate. Top with rocket, basil and coriander. Arrange chicken on top and garnish with a dollop of yoghurt and a wedge of lime to squeeze over just before eating.