Grilled chicken with win­ter Greek salad

Australian Women’s Weekly NZ - - CONTENTS -


1 medium (140g) lemon

⅓ cup (80ml) lemon-in­fused olive oil 1 ta­ble­spoon dried oregano leaves 2 cloves gar­lic, chopped

½ tea­spoon chilli pow­der

1 tea­spoon sea salt flakes

¼ tea­spoon ground white pep­per

4 x 180g skin­less chicken breast fil­lets 3 medium (360g) zuc­chi­nis, sliced 5mm thick length­ways

4 medium (300g) Roma toma­toes, halved 2 medium (340g) red onions, peeled, with bases in­tact, cut into wedges

100g baby rocket

200g feta, crum­bled

1 Re­move rind from lemon us­ing a zester, or peel a few strips of rind us­ing a vegetable peeler. Re­move any white pith from rind; cut rind into long thin strips. Cut lemon into eight wedges; re­serve.

2 Com­bine 1 ta­ble­spoon oil with rind, oregano, gar­lic, chilli, half the salt and the pep­per in a large bowl. Add chicken; turn to coat evenly. Leave to stand.

3 Heat a large fry­ing pan over medi­umhigh heat. Cook chicken in fry­ing pan for about 5 min­utes on each side or un­til just cooked through – it will de­pend on how thick the fil­lets are and how hot the pan is. When cooked, the chicken will be lightly golden and firm, but not hard to the touch. If it yields a lot when pressed with the tongs, it still needs some cook­ing. When cooked, trans­fer chicken to a plate; cover with foil to keep warm.

4 Mean­while, toss 2 ta­ble­spoons of the oil with zuc­chini, toma­toes and onion in a large bowl. Cook veg­eta­bles on heated bar­be­cue (or grill pan) for 2 min­utes to achieve good char marks. Turn the veg­eta­bles; cook for a fur­ther 2 min­utes or un­til the veg­eta­bles are browned and just ten­der. Trans­fer veg­eta­bles to a large bowl; toss gently with rocket, re­main­ing oil and salt.

5 Slice the chicken. Place the veg­eta­bles on a plate; top with the chicken and feta. Serve with lemon wedges and crusty bread, if de­sired.

Not suit­able to freeze or mi­crowave.

Julie’s beef pi­laf

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