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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A cheery and healthy summer meal. Ingredients:
4 boneless skinless chicken breasts |
1 lemon |
5 tablespoons olive oil |
1/2 teaspoon fresh thyme leave |
2 cloves garlic, finely chopped |
salt & freshly ground black pepper |
10 cm cucumbers, cut into half moons |
8 cherry tomatoes, halved |
1 head leafy lettuce, shredded (not iceberg) |
8 leaves mint, shredded |
1 cup arugula |
1/2 tablespoon balsamic vinegar |
2 slices sourdough bread or 2 slices other hearty bread, thick |
Directions:
1. Slice the chicken into chunks about an inch big, large enough to put on a skewer.
2. Place in a shallow bowl and squeeze over the juice from half the lemon along with half the olive oil, thyme leaves and half the garlic.
3. Mix everything together and leave to marinate for at least 10 minutes and up to an hour.
4. Meanwhile, make the salad by putting the cucumber, tomatoes, lettuce and mint in a salad bowl.
5. Make the vinaigrette in a small bowl by mixing the remaining garlic, olive oil, lemon juice and balsamic vinegar together.
6. Don't pour it over the salad yet.
7. Now, heat up a griddle or frying pan over a medium-high heat for a few minutes.
8. At the same time, thread the chicken on to four metal skewers.
9. When the griddle is hot, lay out the skewers and cook for a couple minutes per side.
10. Any longer and it will be dry.
11. Turn when a thin crust has formed.
12. Set the cooked chicken aside.
13. Finally, dunk the bread in the chicken marinade and place on the griddle.
14. Cook until nicely toasted on both sides.
15. Lay the toast on two plates.
16. Top with the skewers and pile on the salad, including the rocket.
17. Give the vinaigrette a final whisk and spoon it over the top.
18. Serve immediately.
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