For the chicken

2 boneless skinless Free range organic  chicken breasts

1 lemon, juiced

2 tablespoon extra virgin olive oil

1 sprig of rosemary leaves

2 tbsp dried oregano

salt and pepper to taste

For the salad

1 bulb fennel, thinly sliced (core removed)

1 navel orange, peeled and cut into segments  

1 orange, juiced

1 small, red chilli

1 great big handful of flat leaf parsley (get rid of those stems though)

1 tablespoon extra virgin olive oil

1 tsp wholegrain mustard

1 tsp honey

3 tbsp white wine vinegar

 

Preparation

Begin by combining  2 tablespoons of the olive oil, lemon juice, rosemary leaves, oregano, salt and pepper into a bowl and whisk to combine.

Slice chicken breast fillets in half so that you have 4 pieces of chicken. Beat the crap out of it with a mallet if you need to even them out to ensure they cook evenly.

Add the chicken to the marinade, ensuring it is coated well. Cover and refrigerate for at least 30 minutes.

Meanwhile, you can prep your salad.  Combine the fennel, orange slices and chilli in a serving bowl.

To make the dressing, whisk orange juice, olive oil, mustard, honey and white wine vinegar together until well combined. Season to taste. Pour the dressing over the fennel, orange and chilli and toss to combine. Set aside.

Preheat cast-iron grill, or BBQ and cook the chicken, in batched until golden and cooked through.

Serve alongside the fennel, orange and chilli salad immediately.

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