Peri Peri Chicken with Avocado, Sweetcorn and Sour Cream

Peri Peri Chicken with Avocado, Sweetcorn and Sour Cream

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 9, 2018.


Freekeh salad

  • 1 pack freekeh
  • 125g frozen corn
  • ½ avocado
  • ½ pack rocket
  • Juice of ½ lemon

Peri Peri Chicken

  • 1 pack chicken breast
  • ½ pack From My Kitchen Peri Peri Blend

To Serve

  • ½ pack lime sour cream
  • 1/3 bunch mint


  1. Cook freekeh and corn Preheat BBQ grill or hot plate to high (if using). Bring a small pot of salted water to the boil. Once boiling, add freekeh and cook for about 15 minutes, until tender with a slight bite. Add corn for final 3 minutes of cook time. Drain well and return to pot.
  2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season, drizzle with a little oil, then coat in peri peri blend
  3. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for about 3-5 minutes each side, or until cooked through. Alternatively, cook chicken on BBQ. Rest, covered, for a few minutes. While chicken cooks, slice avocado into 1cm wedges.
  4. Finish salad In a medium bowl, toss cooked freekeh, corn, avocado, rocket and lemon juice with a small drizzle of olive oil and season. Slice chicken thinly
  5. Serve freekeh salad topped with chicken, lime sour cream and mint leaves.

Nutritional Information

Energy 2849 kj
681 kcal
Protein 44.9g
Carbohydrate 51.9g
Fat 31.8g