Broiled Chicken Breast with Green Salad and Herbs

Instructions

• 1

  To make the chicken, put ¼ cup (2 fl oz) of the oil in a bowl. Add the garlic, rosemary, lemon zest, half the lemon juice, half the basil and half the parsley. Season with salt and pepper and mix well.

• 2

  Add the chicken to the marinade and turn to coat well. Cover with plastic wrap. Refrigerate for 30 minutes to marinate, no longer than 2 hours.

• 3

  Remove the chicken from the marinade. Set the broiling rack over the roasting pan. Place the chicken in a single layer on the rack.

• 4

  Insert the wire rack into the top shelf position. Put the chicken in the oven. Select BROIL/HIGH/6 minutes and press start.

• 5

  Remove the pan and turn the chicken over. Put the chicken back in the oven. Select BROIL/HIGH/2 minutes and press start. Check the chicken is cooked by inserting a skewer into the thickest part of the chicken, the juices should run clear. Cover loosely with foil and set aside to rest for 3 minutes.

• 6

  Meanwhile, make the salad, cut the cucumber, peppers, and avocado into ½ to ¾-inch dice and put in a bowl. Add the celery, onion and the remaining basil and parsley leaves. Crumble over the feta.

• 7

  Whisk the remaining lemon juice and olive oil together in a bowl, season with salt and pepper. Spoon two-thirds of the dressing over the salad. Sprinkle with 1 tablespoon of the dukkah and toss gently to combine.

• 8

  Divide the salad between serving plates. Thickly slice the chicken and arrange over the salad. Sprinkle with the remaining dukkah and spoon over the remaining dressing.