Broiled Chicken Breast with Green Salad and Herbs
Breville Test Kitchen

Breville Test Kitchen

Broiled Chicken Breast with Green Salad and Herbs

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

2 hrs 31 mins total time

20 mins active time


Serves 4



For the chicken

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


  • clove garlic icon
    1 clove garlic

    finely chopped

  • long rosemary sprig icon
    1 long rosemary sprig

    leaves finely chopped

  • lemon icon
    1 lemon

    zested and juiced, divided

  • firmly packed basil leaves icon
    ⅔ cup (¾ oz) firmly packed basil leaves

    coarsely chopped, divided

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

    coarsely chopped, divided

  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • small boneless, skinless chicken breast icon
    4 small boneless, skinless chicken breasts

For the salad

  • English cucumber icon
    1 English cucumber


  • small green bell pepper icon
    2 small green bell peppers
  • avocado icon
    1 avocado

    halved, pitted and peeled

  • celery stalk icon
    2 celery stalks

    thinly sliced

  • small red onion icon
    ½ small red onion

    finely diced

  • Greek feta cheese icon
    3½ oz Greek feta cheese
  • dukkah icon
    2 tbsp dukkah


  • 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.
Main course
Kid Friendly
Kid Friendly
Gluten Free

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