Ingredients

2 chicken breasts
1 tbsp Peri Peri spice
2 tbsp vegetable oil
200g can sweet corn, drained and rinsed
¾ bag Lasting Leaf Sweet Leaf & Carrot
50g Gorgonzola, crumbled
2 tbsp fresh basil, chopped
2 tbsp fresh coriander, chopped

Method

Coat the chicken in the oil and spice, cover and place into the refrigerator for an hour to marinate.

Preheat the oven to 200C (180C if using Fan) or Gas Mark 6. 

Lay the chicken onto a baking tray and roast for 20-25 minutes until cooked. Allow to cool and cut into slices.

Place the Lasting Leaf Sweet Leaf & Carrot into a serving bowl with sweet corn. Arrange sliced chicken and Gorgonzola on top.  Scatter basil and coriander over.