Griddled chicken breasts with salad
Chicken breasts marinated in lemon, garlic and oregano, cooked on a hot griddle and served with a salad of lettuce, tomato and grated carrot. For a heartier dinner they also come with mash or rice.
- 40 minTime
- 35 minHands-on
- 4Portions
- 48 gprotein per portion
- 430kcal per portion
Ingredients for 4 portions
- 800 gChicken breast, 4 large breasts
- 1Lemon
- 2 clovesGarlic, finely chopped
- 1 tspOregano
- 2 tbspRapeseed oil, for the marinade
- to tasteSalt
- to tasteBlack pepper
On the side
- 1Lettuce
- 3Tomatoes, in wedges
- 2Carrots, grated
- 3 tbspRapeseed oil, for the salad
- 1 tbspVinegar
Method
- Slice each chicken breast horizontally into two thin fillets so they cook evenly and stay juicy.
- Mix the juice of half the lemon with the garlic, oregano, oil, salt and pepper and coat the chicken well.
- Leave to marinate for 15 minutes, or up to a few hours in the fridge.
- Meanwhile, wash the lettuce and tear it into pieces, cut the tomatoes into wedges and grate the carrots. Put everything in a salad bowl.
- Get a griddle pan or frying pan very hot. Cook the chicken in batches for 3–4 minutes per side, until golden and cooked through.
- Dress the salad with the oil, vinegar and salt and serve the chicken with the salad and the rest of the lemon in wedges.
