Peanut butter and jelly chicken with corn salad
Line a shallow baking tray with baking paper then arrange the chicken on it. In a little bowl make your marinade, pour it over the chicken and leave to marinate in the fridge for 10 mins. Bake until your chicken is crisp, golden and cooked through. Meanwhile blanch your broad beans in a pan of boiling water then mix with sweetcorn, tomatoes and chilli. Serve between 4 plates.
5 mins to prepare and 45 mins to cook, plus 10 mins marinating
Each serving contains
of the reference intake