Griddled chicken breast with garlic, parsley and salad
Thin chicken breast fillets seared on a hot griddle with garlic, parsley and lemon, and a simple lettuce and tomato salad: a quick everyday supper in Spain. Chips or griddled vegetables are other usual sides.
- 25 minTime
- 25 minHands-on
- 4Portions
- ≈ €1.80per portion
- 360kcal per portion
Ingredients for 4 portions
- 600 gChicken breast, cut into thin fillets
- to tasteSalt
- to tasteBlack pepper
- 3 tbspOlive oil
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, finely chopped
- 1Lemon, in wedges
On the side
- 1Lettuce, torn into pieces
- 2Tomatoes, in wedges
- 2 tbspOlive oil, for the salad
- 1 tbspVinegar, wine vinegar
Method
- Finely chop the garlic and parsley and mix with 2 tbsp of the olive oil.
- Wash the lettuce and tear it into pieces, cut the tomatoes into wedges and put everything in a bowl.
- Pat the chicken fillets dry with kitchen paper and season with salt and pepper.
- Heat a griddle or frying pan over a high heat with the rest of the oil. Cook the chicken in batches for 2–3 minutes a side, until golden and cooked through.
- Spoon the garlic and parsley oil over the chicken and serve with lemon wedges.
- Dress the salad with salt, the vinegar and the olive oil, toss and serve alongside.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
