Butterflied ras el hanout chicken breast with chopped salad

Name: Butterflied ras el hanout chicken breast with chopped salad
Total time: 25 min
Yield: serves 2
Ingredients: chicken breasts 2; olive oil; ras el hanout 1 tbsp; extra-virgin olive oil 1 tbsp; lemon 1/2, juiced; honey 1 tbsp; sumac 1 tsp; vine tomatoes 2, chopped; cucumber 1/2, chopped; red onion 1/2, chopped; flat-leaf parsley a small bunch, torn

25 minutes
serves 2
Easy

Check out this North African inspired recipe, butterflied chicken ras el hanout. This dish is low cal, gluten free and packed full of flavour... an easy midweek meal

June 7, 2017 at 11:20 am

*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.