Butterflied jerk chicken, sweetcorn & buckwheat
A great way to prepare a chicken breast is to butterfly it, this decreases the cooking time and works really well when grilled on the BBQ or on a griddle pan. We've served this jerk spiced chicken breast with a zingy tomato salsa, crisp sweetcorn and coriander buckwheat.
- 360 g free-range chicken breast
- 1 tbsp jerk seasoning
- 80 g buckwheat
- 1 red pepper
- 1/2 red onion
- 2 tomatoes
- 100 g sweetcorn (drained)
- 1 lime
- 1 green chilli
- handful coriander
- Sea salt & black pepper
- Coconut oil / olive oil
- Boil a kettle. Rinse the buckwheat and place in a saucepan with 400ml boiling water, and simmer for 15 mins.
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, being careful not cut right through to the end. Open out the chicken breasts to resemble a butterfly. Place in a bowl with 1 tbsp oil, the jerk seasoning and a pinch of sea salt.
- Heat a griddle pan (or BBQ) to a medium-high heat, then add the butterflied chicken breasts and cook for 5-10 mins each side or until the chicken is cooked through.
- While the chicken is cooking, make the chilli tomato salsa; finely dice the red onion and tomatoes and finely chop the chilli. Mix together in a bowl with half of the juice from the lime and season.
- Dice the red pepper, roughly chop the coriander and drain the sweetcorn. Drain the cooked buckwheat and stir through the red pepper, sweetcorn and half of the coriander. Season with sea salt and black pepper.
- Spoon the red pepper & sweetcorn buckwheat onto a plate, top with a jerk spiced butterflied chicken breast, and serve the tomato chilli salsa alongside. Sprinkle the chicken with the remaining coriander leaves and drizzle over the remaining lime juice.