Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lay the two chicken breasts between clingfilm and bash until they are 1cm thick.
Put in a bowl with the oregano, chilli flakes, some seasoning and 2 tsp olive oil.
Whisk 1 tbsp extra-virgin olive oil and the red wine vinegar together with some seasoning in a bowl and add the red onion and garlic.
Heat a griddle pan to high and fry the chicken pieces for 3-4 minutes on each side until chargrilled and cooked through.
Rest on a plate for 2 minutes before slicing.
Add the rocket, coriander and parsley leaves to the dressing and toss well.
Pile onto plates and top with the sliced chicken and any resting juices.
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