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chicken breast on bed of sweetcorn puree with cherry tomatoes on top

Chicken on sweetcorn puree


Serves: 4

Number of ingredients: 4

To prep: 5 minutes

To cook: 15 minutes

Difficulty: Easy


Nutrition per serving

  • Energy: 1,567kJ

  • Total fat: 7.3g

  • Saturated fat: 1.2g

  • Carbohydrate: 27g

  • Fibre: 14.2g

  • Sodium: 74mg

  • Exchanges: 2


  • 4 large (200g each) corn cobs
  • 4 x 150g boneless, skinless chicken breast halves
  • 2 tablespoons (20g) coriander seeds, ground
  • 1 punnet (250g) cherry tomatoes


  1. Remove the kernels from the corn by carefully cutting downwards.
  2. Steam the corn and puree with a little of the water from the steamer.
  3. Season to taste.
  4. In a nonstick frying pan, add 2 tablespoons of water and cook the chicken over moderate / high heat for 4 to 5 minutes each side, or until cooked through. In the last minute, add the coriander seeds and cracked pepper, turning to completely coat the chicken. Set aside to rest.
  5. Add the tomatoes and sauté until just softened.
  6. Serve the chicken on the sweet corn puree and top with sautéed tomatoes.