Broiled Chicken Breast with Green Salad and Herbs

Broiled Chicken Breast with Green Salad and Herbs

2 hrs 31 mins total time

20 mins active time

Easy

Serves 4

Ingredients


Measurements:

For the chicken:

  • ½ cup (4 fl oz) extra-virgin olive oil

    divided

  • 1 clove garlic

    finely chopped

  • 1 long rosemary sprig

    leaves finely chopped

  • 1 lemon

    zested and juiced, divided

  • ⅔ cup (¾ oz) firmly packed basil leaves

    coarsely chopped, divided

  • ⅔ cup (¾ oz) firmly packed flat-leaf parsley leaves

    coarsely chopped, divided

  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 4 small boneless, skinless chicken breasts

For the salad:

  • 1 English cucumber

    peeled

  • 2 small green bell peppers
  • 1 avocado

    halved, pitted and peeled

  • 2 celery stalks

    thinly sliced

  • ½ small red onion

    finely diced

  • 3½ oz Greek feta cheese
  • 2 tbsp dukkah

Instructions

  • 1To 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.
  • 2Add 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.
  • 3Remove the chicken from the marinade. Set the broiling rack over the roasting pan. Place the chicken in a single layer on the rack.
  • 4Insert the wire rack into the top shelf position. Put the chicken in the oven. Select BROIL/HIGH/6 minutes and press start.
  • 5Remove 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.
  • 6Meanwhile, 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.
  • 7Whisk 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.
  • 8Divide 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.