Grilled BBQ Chicken Breast with Roasted Corn and Balsamic Potato Salad

Ingredients

• 200g Raw red potatoes without skin
• 270g Raw chicken breast
• 150g Fresh sweet corn, raw
• 5g Extra virgin olive oil
• 15g Balsamic Vinegar
• 5g Garlic, raw
• 0g Iodized table salt

Method

1. 1PREPARE THE CHICKEN: Pat 270g raw chicken breast dry with paper towels. Season generously on both sides with salt and black pepper. Let it sit at room temperature for 10 minutes to ensure even cooking.
2. 2PREHEAT: Heat a grill pan or skillet over medium-high heat (approximately 375°F/190°C). Lightly coat with cooking spray to prevent sticking.
3. 3COOK THE CHICKEN: Place chicken breast on the hot grill pan. Cook for 6-7 minutes without moving it to develop a golden crust and char marks. Flip and cook the other side for another 5-6 minutes until the internal temperature reaches 165°F (74°C). The chicken is done when the thickest part reaches this temperature and juices run clear.
4. 4MEANWHILE, PREPARE THE CORN: While chicken cooks, cut 150g fresh sweet corn kernels from the cob (or use fresh kernels if pre-removed). Heat a small skillet over medium heat with cooking spray. Add corn kernels and sauté for 3-4 minutes, stirring occasionally until lightly charred and tender. Season with salt and pepper. Set aside.
5. 5GLAZE THE CHICKEN: In the final 2 minutes of cooking, brush the cooked chicken with a light coating of BBQ sauce (apply sparingly to avoid excessive carbs). Grill for 30 seconds on each side to caramelize slightly.
6. 6PREPARE POTATOES: While the chicken cooks, cut 200g raw red potatoes into 1-inch cubes (leave skin on for nutrients). Bring a pot of salted water to a boil and add potatoes. Boil for 8-10 minutes until tender but still holding their shape. Drain immediately.
7. 7MAKE SALAD DRESSING: While potatoes are still warm, combine them in a bowl with 5g extra virgin olive oil, 15g balsamic vinegar, 5g minced garlic, salt, and pepper. Toss gently to coat evenly. The warm potatoes will absorb the vinaigrette better. Let cool for 2-3 minutes.
8. 8ASSEMBLE: Place the BBQ chicken breast on a plate, arrange the balsamic potato salad to one side, and add the roasted corn to the other side.
9. 9REST & SERVE: Let the chicken rest for 2 minutes before eating to retain juices. Serve immediately while the potatoes are still warm and the corn is tender-crisp.