Smoky Pan-Seared Chicken with Warm Vegetable Salad by Marley Spoon

30 minutes 2 portions

Bold flavours meet fresh veggie goodness in this satisfying, healthy dish. Corn, kale and potatoes, tossed with a quick onion pickle and a lemony dressing, make the perfect bed for chicken breast that’s been slathered in smoked paprika and olive oil before cooking.

This recipe is currently available at Marley Spoon.

Get $35 off your first Marley Spoon box with Kitchenware Collective*:

1. Prepare vegetables

Scanpan Bamboo Board

Read through the recipe. Finely grate the zest of half the lemon, then juice the lemon. Very thinly slice the onion, using a mandoline or sharp knife. Put onion, 2½ tsp lemon juice_ and ½ tsp sugar in a bowl. Set aside to pickle, until needed, tossing occasionally. Remove husk and silks from the corn cob. Discard the tough stems from kale__ and finely slice.

2. Cook vegetables

Scanpan Pro IQ Saucepan

Chop garlic, then press with the flat side of a knife to finely mince (see cooking tip). Halve unpeeled potatoes. Put in a small saucepan, cover with cold water and bring to the boil. Reduce heat to medium and cook for 6 mins. Add corn and kale and cook a further 1-2 mins until vegetables are tender. Drain. Cool slightly, then slice corn kernels from cob.

3. Marinate chicken

Meanwhile, put the chicken breasts flat on a board, put your hand on top and halve horizontally into 2 equal fillets. Combine half the garlic1 tsp smoked paprika (the remaining paprika won’t be used in this dish) and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.       

4. Cook chicken

Scanpan Pro IQ Fry Pan

Heat a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until golden and cooked through. Transfer to a plate and rest for 5 mins. 

5. Make dressing

Remove the onion from the pickling liquid, reserving the pickling liquid. Add the lemon zestremaining lemon juice and garlic1 tbs extra virgin olive oil1 tsp Dijon mustard to the pickling liquid, season with salt and pepper and whisk to combine.        

6. Get ready to serve

Put the cornkalepotatoes and onion in a large bowl, add half the dressing and toss to combine. Thinly slice the chicken. Divide the salad and chicken among plates. Drizzle with the remaining dressing and any resting juices to serve.      

Ingredients + Supply List

What Marley Spoon Send

  • red onion
  • garlic
  • lemon
  • tuscan kale
  • smoked paprika
  • red chat potato
  • corn cob
  • 1 large free range chicken breast fillet

What you’ll need

  • olive oil
  • extra virgin olive oil
  • sugar
  • red wine vinegar
  • dijon mustard
  • sea salt
  • pepper

What you’ll use

  • medium frypan
  • small saucepan with lid
  • mandoline (optional)
  • fine grater

Serving Time
20 – 30 minutes


Nutrition Per Serving
Calories 545kcal, Fat 21.8g, Proteins 43.8g,Carbs 37.5g

Sulphur dioxide and sulphites. May contain traces of other allergens.

Recipe from Marley Spoon

*T&C’s of MarleySpoon PTY LTD apply. Voucher is valid for new customers only. Voucher expires 01/07/19.

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