A simple, flavour-packed meal that will have the family coming back for more. Succulent chicken thighs marinated in a fresh chimichurri sauce and an effortless salad loaded with black beans, corn, avocado and rocket.

Serves: 6 | Prep time: 40 mins | Cooking time: 15 mins

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Ingredients

4 cloves garlic
1 cup parsley leaves
½ cup coriander leaves
3 Tbsp red wine vinegar
¾ cup olive oil
6 chicken thighs
1 bag (120g) Pams Mediterranean Rocket
1 corn cob, husk removed
1 can (410g) Pams Black Beans, drained
1 avocado, diced

Method

1. For the chimichurri, add the garlic, parsley, coriander and red wine vinegar to a food processor. Pulse until the garlic and herbs are roughly chopped. Season with salt and pepper and add olive oil. Pulse until well combined.
2. Place the chicken in a large bowl, pour over half of the chimichurri and mix well to coat. Cover and leave to marinate in the fridge for 30 minutes.
3. Bring a large pan to medium-high heat with a drizzle of olive oil. Cook the chicken for 5-6 minutes on each side, until golden brown and cooked through. Set aside to rest.
4. Steam or microwave the corn until tender, set aside to cool. Once cool enough to handle, slice the corn kernels from the cob.
5. Scatter the rocket in a large serving bowl. Top with the corn kernels, black beans and diced avocado. Transfer the chicken to serving plates alongside the black bean salad and drizzle with the remaining chimichurri

Top tip: For a fresh and zesty kick, garnish your meal with sliced red chilli and wedges of lime.

Use a can of whole corn kernels instead of fresh corn to save you time.

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