chicken paillard with cherry tomato and kalamata salad

A healthy chicken dish that is perfect for midweek dinners with a tossed green salad.

Yields4 Servings
 4 free range chicken breasts
 2 cloves garlic, crushed
 1 tbsp oregano, dried
 1 lemon, zest
 1 tsp red wine vinegar
 ⅓ extra virgin olive oil
salsa
 100 g kalamata olives, pitted
 12 punnets of cherry tomatoes, halved
 ½ Spanish onion, diced
 ⅓ bunch dill, chopped
 Extra virgin olive oil to dress
 S&P
1

Using a mallet or a rolling pin, hammer out each piece of chicken to 0.5 cm thickness. Place the chicken in a sided dish. Mix the olive oil, oregano, vinegar, garlic and lemon zest in a bowl and pour over the chicken. Use you hands to spread the marinade over the chicken. Allow to marinate for a few hours if possible.

2

To make the salsa add all the ingredients to a bowl, mix together and set aside.

3

Heat a griddle pan or BBQ to hot. Cook the chicken till brown and cooked through either side. Serve with salsa over the top of the chicken and lemon wedges.

Ingredients

 4 free range chicken breasts
 2 cloves garlic, crushed
 1 tbsp oregano, dried
 1 lemon, zest
 1 tsp red wine vinegar
 ⅓ extra virgin olive oil
salsa
 100 g kalamata olives, pitted
 12 punnets of cherry tomatoes, halved
 ½ Spanish onion, diced
 ⅓ bunch dill, chopped
 Extra virgin olive oil to dress
 S&P

Directions

1

Using a mallet or a rolling pin, hammer out each piece of chicken to 0.5 cm thickness. Place the chicken in a sided dish. Mix the olive oil, oregano, vinegar, garlic and lemon zest in a bowl and pour over the chicken. Use you hands to spread the marinade over the chicken. Allow to marinate for a few hours if possible.

2

To make the salsa add all the ingredients to a bowl, mix together and set aside.

3

Heat a griddle pan or BBQ to hot. Cook the chicken till brown and cooked through either side. Serve with salsa over the top of the chicken and lemon wedges.

chicken paillard with cherry tomato and kalamata salad
IngredientsDirections