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Categories:
chicken lemon zest lemon juice mustard olive oil balsamic vinegar salt tomatoes baby leaf handful basil red onion salt
Viewed: 46 - Published at: 8 years agoIngredients
- 2 chicken breast approx 140g each
- 1/4 lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon olive oil
- 1 3/8 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 2 plum tomatoes sliced
- 5 cups spinach baby leaf
- 1 handful basil
- 1/2 red onion
- 1 pinch salt and cracked black pepper to taste
Method
- Whisk together the salt, lemon juice, mustard, vinegar, oil and lemon zest. Coat the chicken breasts, cover and leave to marinade in the fridge for a few hours (ideally 1 hour minimum).
- Preheat the oven to 140°C. Layer a baking tray with tin foil, add the chicken and cook in the oven for 40-45 minutes, or until cooked. The slow cooking will prevent the chicken from drying out.
- In the meantime, create the salad by slicing the onion and tearing the basil.
- Mix them with the tomatoes, baby spinach or any mixed leaf salad and season with salt and cracked black pepper.
- Serve the chicken sliced and placed on top of the salad and drizzle some of the juice from the baking tray over as your dressing.
