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Main course · Mexican

Pueblan Grilled Chicken in Chipotle Adobo with Charred Corn

35 min Serves 4 ~288 kcal/serving ~£9.00 (£2.25/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 600 g chicken breast fillets
  • 2 tbsp chipotle paste
  • 2 garlic cloves
  • 1 tbsp lime juice
  • 2 sweetcorn cobs
  • 1 tbsp olive oil
  • 15 g fresh coriander

Nutrition (per serving)

Calories
288 kcal
Protein
37.4 g
Carbohydrate
14.5 g
of which sugars
3.5 g
Fat
8.6 g
of which saturates
1.6 g
Fibre
1.9 g
Salt
0.47 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the chipotle paste with the crushed garlic cloves, lime juice and olive oil.

  2. 2

    Coat the chicken breast fillets in the marinade and leave for 15 minutes.

  3. 3

    Griddle the sweetcorn cobs for 10 minutes, turning often, until charred in places and tender.

  4. 4

    Griddle the chicken for 5-6 minutes a side until cooked through with no pink remaining.

  5. 5

    Slice the chicken and serve with the charred corn, scattered with fresh coriander.

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