Ingredients
Chicken
- 4 x skinless chicken breasts
- 1/4 cup (60ml) lemon juice
- 1 Tbsp (15ml) lemon zest
- 1/4 cup (60ml) olive oil
- 1 tsp (5ml) dried basil
- 1 tsp (5ml) dried oregano
- 2 cloves garlic, finely grated
- salt and pepper
Salad
- 80g baby spinach
- 40g rocket
- 400g cherry tomatoes, halved
- 15g fresh basil leaves
- 100ml basil pesto
- 15g capers, sliced
- 200g feta cheese, crumbled
Method
Chicken
- In a bowl, combine the lemon juice, zest, olive oil, basil, oregano, garlic and a pinch of salt and pepper.
- Gently pound the chicken breasts so that they are even. Add them to the lemon mix and combine well. Leave in the fridge to marinate for 1 hour.
- Heat the grill or braai to medium heat. Add the chicken breasts and cook, turning every 3-4 minutes, until golden and cooked through (this takes approximately 15 minutes).
- Remove from the heat and allow to rest for 5 minutes.
- Slice into 1cm thick slices.
Salad
- Spread the spinach and rocket out on a platter. Top with the sliced chicken, tomatoes and the basil. Drizzle with basil pesto. Top with the capers and feta, and serve.
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