Chicken Fillet with Orange Corn Salad

Ingredients

• 3 red chili peppers
• 2 Garlic cloves
• 1 tsp Dried oregano
• 1 tsp paprika powder
• 1 tsp curry powder
• 6 tbsp Olive oil
• 2 tbsp white wine vinegar
• Salt
• 4 chicken breast fillets (150 g each)
• 4 tbsp Lemon juice
• 1 tsp Honey
• Pepper
• 50 g Baby Spinach
• 2 oranges
• 1 Red Onion
• 250 g corn (canned; drained weight)

Instructions

1. 1.

   For the chicken, halve two chili peppers lengthwise, deseed, wash and chop. Peel garlic and finely mince. Combine both with oregano, paprika powder, curry powder, 3 tbsp oil and vinegar in a small pot, bring to a boil and simmer covered on low heat for 4–5 minutes. Then puree finely and season with salt.

2. 2.

   Rinse chicken breast fillets, pat dry, spread the seasoning sauce over them and marinate covered for 20 minutes.

3. 3.

   For the dressing, halve the remaining chili pepper lengthwise, deseed, wash and dice finely. Mix lemon juice, honey, salt and pepper, then whisk in the remaining oil.

4. 4.

   For the salad, rinse spinach and spin dry. Peel oranges with a knife so that all white pith is removed; slice fruit into thin rounds. Peel onion and cut into narrow strips. Combine all salad ingredients together.

5. 5.

   Pat the marinated chicken dry and sear in a hot grill pan, turning occasionally, for 15 minutes over medium heat. Season the chicken, serve on top of the salad and drizzle with dressing.