Chicken Marinade
2 portions of chicken breasts from Hudson Meats
2 tbsp Dijon mustard from Hudson Meats
1 tbsp olive oil
2 tsp minced garlic
1 tsp mixed herbs
½ tsp salt
1 tsp pepper
Salad
100g mixed salad leaves
1 avocado cut into bite sized pieces
¼ red onion sliced thinly
1 zucchini sliced into ribbons or diced
6 sprigs of oregano
Handful walnuts
2 slices of toasted sourdough cut into small pieces
Salad Dressing
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp grated cheese (cheddar or parmigiana) from Hudson Meats
¼ cup olive oil
Juice from ½ lemon
1 tbsp water
Method
- Pound each chicken breast until slightly flattened. Mix all the ingredients for the chicken marinade and pour over chicken. Set aside for 30 minutes
- In the meantime, prepare zucchini, onion, avocado and sourdough for the salad. Mix with salad leaves, oregano and assemble salad in a serving bowl.
- Mix all the ingredients for the salad dressing and set aside
- Heat up grill pan on medium high heat for a minute or two. Spray pan with olive oil and add chicken breasts. Cook for 5 minutes and flip each chicken breast over. Cook for 1-2 minutes and turn down the heat to low. Cover and cook for 20 minutes. Allow chicken to rest for 5 minutes before cutting.
- Place sliced chicken in salad bowl and drizzle salad dressing.
Recipe by Sarah Ahmed : @nourish.glow.repeat