Chicken with Greek salsa
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Serves  2  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
785
Fat
54.1g
Saturated Fat
14g
Carbs
19.2g
Sugars
8.6g
Protein
61.4g
Fibre
3g
Sodium
0.8g
Ingredients
2 tbsp olive oil, plus more for cooking
3 garlic cloves, crushed
2 tbsp fresh dill, chopped
2 chicken fillets
3 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
1 tsp fresh dill, chopped
2 medium tomatoes, chopped
1 cucumber, peeled, deseeded and chopped
120 g Feta, cubed
Method

 

1 Combine the lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Place the chicken breasts into a resealable plastic bag and pour over the marinade, turning to coat. Marinate for 30 minutes at room temperature or up to two hours in the fridge.

2 Heat a bit more olive oil in a frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes until golden.

3 Flip the chicken, reduce the heat to medium-low and cover with a lid. Cook for 10-15 minutes until cooked throughout. 

4 Transfer the chicken to a plate, cover loosely with aluminium foil and leave to rest for 5-10 minutes.

5 Whisk the lemon juice, olive oil, mustard, honey and dill in a bowl. Add the tomatoes, cucumber and Feta and toss to coat. Serve the salad alongside the chicken and some steamed new potatoes.