Broiled Chicken Breast with Green Salad and Herbs
45 min + 30 min marinatingServes 4
Herb-marinated broiled chicken sliced over a chunky green salad with feta and dukkah.
| prepSet broiling rack over roasting pan | |||||
| prepInsert wire rack into top shelf position | |||||
| 60 ml extra-virgin olive oil (for marinade) | Mix oil, garlic, rosemary, zest, juice, herbs, S&P | Add chicken, coat, chill 30 min | Broil high 6 min | Flip, broil high 2 min, rest 3 min | Plate salad, top with sliced chicken & finish |
| 1 clove garlic, finely chopped | |||||
| 1 long rosemary sprig, leaves finely chopped | |||||
| 1 lemon, zested | |||||
| 1/2 lemon's juice (for marinade) | |||||
| basil leaves, coarsely chopped (for marinade) | |||||
| flat-leaf parsley leaves, coarsely chopped (for marinade) | |||||
| Flaky sea salt, to season | |||||
| Freshly ground black pepper, to season | |||||
| 4 small boneless, skinless chicken breasts | |||||
| 1 English cucumber, peeled | Dice veg, add celery, onion, herbs & feta | Dress salad, sprinkle dukkah, toss | |||
| 2 small green bell peppers | |||||
| 1 avocado, halved, pitted and peeled | |||||
| 2 celery stalks, thinly sliced | |||||
| 1/2 small red onion, finely diced | |||||
| basil leaves, coarsely chopped (for salad) | |||||
| flat-leaf parsley leaves, coarsely chopped (for salad) | |||||
| 100 g Greek feta cheese | |||||
| 1/2 lemon's juice (for dressing) | Whisk lemon juice & oil, season | ||||
| 60 ml extra-virgin olive oil (for dressing) | |||||
| 1 tbsp dukkah (for salad) | |||||
| 1 tbsp dukkah (for finishing) | |||||
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