Cookbook

SOV860
the Smart Oven
™
Air Fryer
78
Grilled Chicken Breast with Green Salad and Herbs
1
Prep 30 mins / Cook 6 mins / Standing 2 hrs
2
Serves 4
For the chicken
100 ml extra virgin olive oil
1 clove garlic, finely chopped
1 sprig rosemary, leaves finely chopped
1 lemon, zested
½ lemon, juiced
1 bunch basil, leaves only, roughly chopped
1 bunch flat leaf parsley, leaves picked,
roughly chopped
2 chicken breasts, boneless, skinless and
butterflied
For the salad
1 telegraph cucumber, peeled and cut
(1 cm dice)
2 green capsicum, cut (1 cm dice)
1 avocado, peeled and cut (1 cm dice)
2 sticks celery, peeled and sliced
(2 mm moons)
½ red onion, finely diced
100 g Greek feta cheese
2 tbsp dukkha
1 tsp sea salt
1. Place 50 ml of the olive oil into a mixing
bowl with the garlic, rosemary and lemon
zest. Add half of the basil, half of the parsley
leaves and half of the lemon juice to the bowl.
Place the chicken in the bowl and coat well.
2. Cover the bowl with plastic wrap. Place it in
the refrigerator and allow it to marinate for
30 mins to 2 hrs.
3. Place the cucumber, capsicum, avocado,
celery, onion and the remaining basil and
parsley leaves in a mixing bowl.
4. Crumble the feta through the salad
and set aside.
5. Take the chicken out of the refrigerator
and drain the excess marinade. Place the
grilling rack onto the baking pan and place
the chicken in, spreading it out so it doesn’t
overlap.
6. Insert the wire rack into the top position.
Select GRILL/HIGH/6 mins and press start.
7. Remove the pan and turn the chicken over.
Place the chicken back into the oven.
Select GRILL/HIGH/2 mins and press
start. mins. Remove from the oven when it is
cooked all the way through. Check doneness
by inserting a paring knife into the thickest
part of the chicken. If the tip is hot and the
juice from the chicken is clear, the chicken is
cooked.
8. While the chicken is grilling, place the
remaining lemon juice into a bowl and whisk
in the remaining olive oil. Dress the salad
with approx. 2/3 of the lemon dressing,
1 tbsp of dukkha and the sea salt.
9. Place the salad into a large serving plate.
Slice the chicken breast into 3 cm wide
strips and place on the salad. Pour over the
remaining dressing and sprinkle over the
remaining dukkha. Serve immediately.