2Marinade chicken with olive oil, garlic, lemon zest, oregano and a pinch of salt.
3Mix the olive oil, garlic, lemon zest, oregano, salt, and pepper in a bowl.
4Coat the chicken and set aside to marinate.
5In a bowl, combine the rocket and shaved Parmesan.
6In another bowl, mix the yoghurt with garlic, salt, and pepper, set aside.
7Heat a dry griddle pan over medium-high heat.
8Place the lemon halves cut-side down and cook until charred, then remove.
9Clean the pan.
10Griddle the chicken for 2-3 minutes per side until golden and cooked through.
11Remove chicken to rest.
12In the same pan with all the cooking juices, add the cracked olives, honey, vinegar, and the juice of the charred lemons, stirring to lift any pan juices.
13Spread the garlic yoghurt on plates.
14Top with the chicken.
15Spoon over the olive lemon dressing.
16Serve with the salad.
Ingredients
2 chicken breasts, butterflied and flattened slightly
2 tbsp olive oil
1 garlic clove, finely grated
1 lemon
1 tsp dried oregano
1 handful green olives, lightly crushed
1 tsp honey
1 tsp white wine or red wine vinegar
Rocket leaves
Shaved Parmesan
200 g thick yoghurt (0% or full fat)
1 garlic clove, minced
Salt
black pepper
Equipment
griddle pan
Tips
Feel free to serve with any carb of your choice.
When following a recipe on your iPhone when the ingredients include olive oil, honey and yoghurt, ensure you have a screen cleaner to hand!!