Grilled Chicken with Lime Rice and Street Corn Salad

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Remove husk and silks from sweet corn cob. Dice avocado. Finely dice 1/4 of the red onion. Finely chop coriander including stems. Dice fire roasted red capsicum. Slice zucchini into 1cm rounds. Zest the lime and squeeze the juice.

Season the chicken breast with taco seasoning. Heat a grill pan over high heat and add the chicken, zucchini and corn. Grill corn for 3-4 minutes ensuring it is grilled all over, set aside. Grill zucchini on both sides until tender. Cook chicken for 5-6 minutes each side, reducing heat if needed.

Tip! You can do this on a BBQ if you wish.

Cut kernels from corn cob and combine with avocado, onion, capsicum, fetta cheese (crumbling as you add), half the coriander and a squeeze of lime.

Fluff rice and season with remaining coriander, lime zest, a squeeze of lime juice, salt and pepper to taste.`

Slice chicken as preferred. Serve with lime rice, zucchini and corn salad.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Remove husk and silks from sweet corn cob. Dice avocado. Finely dice 1/4 of the red onion. Finely chop coriander including stems. Dice fire roasted red capsicum. Slice zucchini into 1cm rounds. Zest the lime and squeeze the juice.

Season the chicken breast with taco seasoning. Heat a grill pan over high heat and add the chicken, zucchini and corn. Grill corn for 3-4 minutes ensuring it is grilled all over, set aside. Grill zucchini on both sides until tender. Cook chicken for 5-6 minutes each side, reducing heat if needed.

Tip! You can do this on a BBQ if you wish.

Cut kernels from corn cob and combine with avocado, onion, capsicum, fetta cheese (crumbling as you add), half the coriander and a squeeze of lime.

Fluff rice and season with remaining coriander, lime zest, a squeeze of lime juice, salt and pepper to taste.`

Slice chicken as preferred. Serve with lime rice, zucchini and corn salad.