Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chargrilled chicken chimichurri salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 chicken breasts, small
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- olive oil
CHIMICHURRI SALAD
- extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1/2 red onion, finely diced
- 1/2 small clove garlic, crushed
- 2 handfuls rocket
- a small bunch coriander, leaves picked
- a small bunch flat-leaf parsley, leaves picked
Method
- STEP 1
Lay the two chicken breasts between clingfilm and bash until they are 1cm thick.
- STEP 2
Put in a bowl with the oregano, chilli flakes, some seasoning and 2 tsp olive oil.
- STEP 3
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.
- STEP 4
Heat a griddle pan to high and fry the chicken pieces for 3-4 minutes on each side until chargrilled and cooked through.
- STEP 5
Rest on a plate for 2 minutes before slicing.
- STEP 6
Add the rocket, coriander and parsley leaves to the dressing and toss well.
- STEP 7
Pile onto plates and top with the sliced chicken and any resting juices.
