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