Coriander Chicken with Tomato Corn Salad
Brighten up your dinner table with this vibrant and flavor-packed Coriander Chicken with Tomato Corn Salad. Tender, juicy chicken breasts are marinated in a zesty blend of fresh coriander (cilantro), garlic, lime juice, and warm spices like cumin and paprika, then perfectly grilled for a smoky, charred finish. Paired with a refreshing salad of sweet cherry tomatoes, crisp corn kernels, and tangy red wine vinegar, this recipe balances bold, herbaceous flavors with light, seasonal freshness. Ready in just 40 minutes, this wholesome dish is perfect for weekday dinners or summer gatherings. Serve it as-is for a healthy, gluten-free meal, and don't forget the optional parsley garnish to elevate its colorful presentation.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup coriander leaves (cilantro)
- 3 pieces garlic cloves
- 3 tablespoons lime juice
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cherry tomatoes
- 1 cup corn kernels (cooked or fresh)
- 0.5 cup red onion
- 2 tablespoons parsley (optional for salad garnish)
- 2 tablespoons red wine vinegar
Instructions
Start by preparing the marinade for the chicken. In a blender or food processor, combine the coriander leaves, garlic cloves, lime juice, 2 tablespoons of olive oil, ground cumin, paprika, salt, and black pepper. Blend until smooth.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Refrigerate for at least 20 minutes (or up to 2 hours for more flavor).
While the chicken is marinating, prepare the tomato corn salad. In a large mixing bowl, combine the cherry tomatoes (halved), corn kernels, and finely diced red onion. Gently toss.
Drizzle the salad with 2 tablespoons of olive oil and the red wine vinegar. Season with a pinch of salt and pepper. Garnish with chopped parsley, if desired. Set aside in the refrigerator to chill.
Heat a grill pan or outdoor grill over medium-high heat. Once hot, remove the chicken from the marinade and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain its juices.
Arrange the coriander chicken on serving plates and pair with the fresh tomato corn salad on the side.
Serve immediately and enjoy the burst of fresh flavors!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
