Serves 4
For the salad:
4 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey, depending on how sour lemon is
2 tsp fresh dill, chopped
4 ripe tomatoes, chopped
½ red onion, finely chopped
1 cucumber, chopped
120g feta, cubed
For the chicken:
4 chicken fillets
120ml lemon juice
1 tbsp extra-virgin olive oil
5 garlic cloves, crushed
4 tbsp fresh dill, chopped
Salt and black pepper
To serve:
4 pitta breads, warmed
For the salad:
4 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey, depending on how sour lemon is
2 tsp fresh dill, chopped
4 ripe tomatoes, chopped
½ red onion, finely chopped
1 cucumber, chopped
120g feta, cubed
For the chicken:
4 chicken fillets
120ml lemon juice
1 tbsp extra-virgin olive oil
5 garlic cloves, crushed
4 tbsp fresh dill, chopped
Salt and black pepper
To serve:
4 pitta breads, warmed
- For the salad, whisk together the lemon juice, olive oil, mustard, honey and dill in a bowl. Add the tomatoes, onion, cucumber and feta. Toss gently and season to taste, bearing in mind that the Feta will be salty.
- In a small bowl, combine the lemon juice, olive oil, garlic, dill and some salt and pepper. Add marinade to a resealable plastic bag or small rimmed dish then add chicken. Set aside at room temperature for 30 minutes.
- Pat the chicken dry with kitchen paper. Heat one tablespoon of olive oil in a large pan over a medium-high heat. Cook the chicken for 2-3 minutes per side until golden.
- Turn the heat to low and cover with a lid. Cook for 12-15 minutes or until the chicken is completely cooked throughout.
- Transfer to a plate and cover loosely with foil. Allow to rest for five minutes, then slice and serve with the salad and some warm pittas.
Per serving: 552kcals, 21.3g fat (8g saturated), 38.7g carbs (8g sugars), 51g protein, 5.7g fibre, 0.526g sodium