*This recipe is gluten-free according to industry standards
Ingredients
- chicken breasts 2
- olive oil
- ras el hanout 1 tbsp
DRESSING
- extra-virgin olive oil 1 tbsp
- lemon 1/2, juiced
- honey 1 tbsp
- sumac 1 tsp
CHOPPED SALAD
- vine tomatoes 2, chopped
- cucumber 1/2, chopped
- red onion 1/2, chopped
- flat-leaf parsley a small bunch, torn
Method
-
Step 1
Cut each chicken breast along one side from top to bottom, but not all the way through, to gradually open each chicken breast like a book.
-
Step 2
Put in a bowl with 1 tbsp of oil and the ras el hanout, then season well and toss to coat.
-
Step 3
Heat a griddle or frying pan to medium and cook the chicken breasts for 5 minutes on each side until dark golden and cooked through.
-
Step 4
Whisk all of the dressing ingredients with some seasoning and stir through the chopped salad. Serve with the chicken.
Nutritional Information
- Kcals 375
- Fat 14.9g
- Saturates 2.6g
- Carbs 17.5g
- Sugars 14.4g
- Fibre 5.8g
- Protein 39.8g
- Salt 0.79g
