Fruity Chicken Breast
Serve with a light salad of lambs’ lettuce, avocado and cherry tomatoes - and it’s also great with some light and fluffy couscous.
See how simple it is to create this great-tasting dish below…
Ingredients
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1 avocado, peeled and sliced
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200 gram (8 ounce) cherry tomatoes, sliced
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2 tablespoons olive oil
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2 teaspoon white wine vinegar
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1 teaspoon lemon juice
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Schwartz Sea Salt and Black Pepper to season
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4 large, boneless, skinless chicken breasts
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1 tablespoons olive oil
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8 teaspoon
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For the salad:
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100 gram (4 ounce) lambs lettuce, washed
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Brush each chicken breast with a little olive oil and sprinkle 2 tsp COOK ART Spice Blend over each breast.
- 3 Cover loosely with foil and bake in the oven for 25-30 minutes or until the chicken is cooked through.
- 4 Place all the salad ingredients in a bowl, season and thoroughly combine to ensure all leaves are dressed. Serve the chicken sliced on top of the salad. Delicious served with couscous.