Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Butterflied ras el hanout chicken breast with chopped salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 chicken breasts
- olive oil
- 1 tbsp ras el hanout
DRESSING
- 1 tbsp extra-virgin olive oil
- 1/2 lemon, juiced
- 1 tbsp honey
- 1 tsp sumac
CHOPPED SALAD
- 2 vine tomatoes, chopped
- 1/2 cucumber, chopped
- 1/2 red onion, chopped
- a small bunch flat-leaf parsley, 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.
