Chicken Thigh with Sweetcorn Bacon Hazelnut Salad and Pecorino

Chicken Thigh with Sweetcorn Bacon Hazelnut Salad and Pecorino

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 20, 2019.



  • 1 corn cob
  • 1 pack green beans
  • 1 pack white quinoa
  • 1 pack bacon mince
  • ½ pack spinach
  • Juice of ½ lemon
  • 1 pack chopped hazelnuts


  • 1 pack chicken thighs
  • 1 pack chicken blend

To Serve

  • ½ block pecorino cheese


  1. Prep salad Preheat BBQ hot plate (if using). Preheat oven to 230°C. Bring a pot of salted water to the boil. Cut corn in half, place on a lined oven tray and drizzle with oil. Season and roast in oven for 20 minutes. After 20 minutes, add beans to tray and cook both for an additional 5 minutes, until corn and beans are tender. Alternatively, cook corn and beans on BBQ.
  2. Cook quinoa Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and return to pot with a knob of butter. When corn is cooked, remove kernels and toss through cooked quinoa.
  3. Cook chicken Pat chicken dry, season and coat in chicken blend. Heat a small drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 5 minutes each side, depending on thickness, or until cooked through. Reserve pan and rest chicken, covered before slicing thinly. Reserve resting juices. Alternatively, cook chicken on BBQ
  4. Cook bacon Wipe pan clean and return to medium heat. Cook bacon mince for 3-4 minutes until golden, stirring often. Remove from heat and add cooked quinoa and corn to pan.
  5. Finish salad Mix remaining salad ingredients through quinoa, corn and bacon with a drizzle of olive oil and season to taste. Finely grate cheese.

Nutritional Information

Energy 3093 kj
739 kcal
Protein 45.8g
Carbohydrate 29.4g
Fat 47.4g