← Nouns Cooking · Plant-Based

Ingredients

• 600 g skinless chicken breasts (2 large), halved horizontally
• 2 Lemon, zested and juiced
• 5 tbsp extra-virgin olive oil
• 2 cloves Garlic, crushed
• 1 tsp Dried oregano
• 1 tsp Dijon mustard
• ¾ tsp Salt
• ½ tsp Black pepper
• 2 cos (romaine) lettuces, chopped
• 1 Cucumber, sliced
• 200 g Cherry tomatoes, halved
• 1 Avocado, sliced
• ½ Red onion, thinly sliced
• 2 tbsp dill or parsley, chopped

Method

1. Whisk the lemon zest and juice, oil, garlic, oregano, mustard, salt and pepper. Pour a third of it over the chicken, turn to coat and leave for 15 min. Keep the rest as the dressing.
2. Heat a large frying pan or griddle over medium-high heat. Cook the chicken for 4–5 min per side, until golden and cooked through to 75°C (165°F) in the thickest part.
3. Rest the chicken on a board for 5 min, then slice.
4. Toss the lettuce, cucumber, tomatoes, onion and herbs with most of the remaining dressing. Top with the avocado and chicken and spoon over the last of the dressing.

Tips

• Roughly 35 g protein per serving.
• Thighs work too: they stay juicier but take 6–7 min per side.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food