Grilled chicken with winter Greek salad
SERVES 4 PREP AND COOK TIME 20 MINUTES (+ STANDING TIME)
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