Smashed chicken with corn slaw

• skinless chicken breast fillets↗4
• lime↗1

  zested and juiced

• bio yogurt↗2 tbsp
• fresh thyme leaves↗1 tsp
• turmeric↗¼ tsp
• finely chopped coriander2 tbsp
• garlic clove↗1

  finely grated

• rapeseed oil↗1 tsp
• small avocado↗1
• lime↗1

  zested and juiced

• bio yogurt↗2 tbsp
• finely chopped coriander2 tbsp
• corn↗160g g

  cut from 2 cobs

• red pepper↗1

  deseeded and chopped

• red onion↗1

  halved and finely sliced

• white cabbage↗320g

  finely sliced

• new potatoes↗150g

  boiled, to serve

Step-by-step instructions

1. 1

   Cut the chicken breasts in half, then put them between two sheets of baking parchment and bash with a rolling pin to flatten. Mix the lime zest and juice with the yogurt, thyme, turmeric, coriander and garlic in a large bowl. Add the chicken and stir until well coated. Leave to marinate while you make the slaw.

2. 2

   Mash the avocado with the lime juice and zest, 2 tbsp yogurt and the coriander. Stir in the corn, red pepper, onion and cabbage.

3. 3

   Heat a large non-stick frying pan or griddle pan, then cook the chicken in batches for a few mins each side – they’ll cook quickly as they’re thin. Serve the hot chicken with the slaw and the new potatoes. If you're cooking for two, chill half the chicken and slaw for lunch another day (eat within two days).