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chicken paillard with cherry tomato and kalamata salad

Yields4 Servings

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
  extra virgin olive oil
 100 g kalamata olives, pitted
 12 punnets of cherry tomatoes, halved
 ½ Spanish onion, diced
  bunch dill, chopped
 Extra virgin olive oil to dress

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.


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


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.

Nutrition Facts

Servings 0