Butterflied ras el hanout chicken breast with chopped salad

25 MINUTES | SERVES 2 | EASY

chicken breasts 2 olive oil ras el hanout 1 tbsp DRESSING extra-virgin olive oil 1 tbsp lemon Ω, juiced honey 1 tbsp sumac 1 tsp CHOPPED SALAD vine tomatoes 2, chopped cucumber Ω, chopped red onion Ω, chopped flat-leaf parsley a small bunch, torn • Cut each chicken breast along one side from top to bottom, but not all the way through, to gradually open each chicken breast like a book. Put in a bowl with 1 tbsp of oil and the ras el hanout, then season well and toss to coat. • Heat a griddle or frying pan to medium and cook the chicken breasts for 5 minutes on each side until dark golden and cooked through. • Whisk all of the dressing ingredients with some seasoning and stir through the chopped salad. Serve with the chicken. PER SERVING 375 KCALS | FAT 14.9G | SATURATES 2.6G CARBS 17.5G | SUGARS 14.4G | FIBRE 5.8G PROTEIN 39.8G | SALT 0.79G