Marinated Chicken Steaks with Corn and Avocado Rice Salad


  1. Cook the rice as per preferred packet directions. Drain and cool slightly.
  2. Meanwhile, preheat non-stick frypan to medium-high heat. Brush corn with half the oil. Cook for about 10 minutes, turning as needed to cook evenly, until lightly charred. Cool slightly, then use a small sharp knife to cut kernels from cobs. Slice spring onions.
  3. Reduce BBQ heat to medium. Cook chicken for 4 minutes each side until golden brown and cooked through.
  4. Finely grate zest from lime and squeeze juice. Combine rice, corn kernels, spring onions and spinach in a large bowl. Add zest, juice and remaining oil to rice mixture, season with salt and pepper and toss to combine. Just before serving, peel and dice avocado and fold through.
  5. Slice chicken and serve with rice salad. Garnish with fresh coriander and serve with extra lime wedges.