
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.