Herb-marinated chicken with a fresh Mediterranean salad, finished with a zesty Olivani Pure Olive Oil and lemon dressing for a light, flavour-packed meal.
Ingredients
Serves:
- 4 each chicken breast fillets (approx. 180g each)
- 15 mL Olivani Pure Olive Oil (Olivani Olive Oil Pure 4 l)
- 2 each cloves garlic, finely grated
- 5 mL dried oregano
- 2.5 mL smoked paprika
- 1 each lemon's zest
- each Salt and cracked black pepper
- 80 mL Olivani Pure Olive Oil
- 10 mL lemon juice
- 5 mL Dijon mustard
- 1 each clove garlic, finely grated
- 5 mL dried oregano
- each Salt and cracked black pepper
- 1 each Lebanese cucumber, halved lengthways and sliced
- 200 g mixed salad leaves or rocket
- 250 g cherry tomatoes, halved
- 1/2 each small red onion, thinly sliced
- 100 g kalamata olives, pitted
- 120 each marinated feta, crumbled
- each Large handful flat leaf parsley leaves, picked
- 10 mL toasted pine nuts
Method
CHICKEN 4
chicken breast fillets (approx. 180g each)
3 tbsp Olivani Pure Olive Oil
2 cloves garlic, finely grated
1 tsp dried oregano
½ tsp smoked paprika
Zest of 1 lemon
Salt and cracked black pepper
OLIVE OIL DRESSING
80ml (⅓ cup) Olivani Pure Olive Oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, finely grated
1 tsp dried oregano
Salt and cracked black pepper
SALAD
1 Lebanese cucumber, halved lengthways and sliced
200g mixed salad leaves or rocket
250g cherry tomatoes, halved
½ small red onion, thinly sliced
100g kalamata olives, pitted
120g marinated feta, crumbled
Large handful flat leaf parsley leaves, picked
2 tbsp toasted pine nuts
- Combine the Olivani Pure Olive Oil, garlic, oregano, smoked paprika, lemon zest, salt and pepper in a shallow dish. Add the chicken breasts and turn to coat on all sides. Cover and marinate in the fridge for at least 30 minutes. Serves 4
- Whisk together the Olivani Pure Olive Oil, lemon juice, Dijon mustard, grated garlic and dried oregano for the dressing. Season well with salt and pepper and set aside.
- Heat a chargrill pan or heavy-based frypan over medium-high heat. Cook the chicken for 5 to 6 minutes per side until golden and cooked through with no pink remaining. Rest on a board for 5 minutes, then slice thickly on an angle.
- While the chicken rests, combine the salad leaves, cherry tomatoes, cucumber, red onion, olives and parsley in a large bowl. Drizzle over three quarters of the dressing and toss gently to coat.
- Arrange the salad across a large platter or divide between four plates. Lay the warm sliced chicken over the top. Scatter over the crumbled feta and toasted pine nuts. Drizzle over the remaining dressing and serve straight away while the chicken is still warm.