Garlic Chicken
with Fattoush Salad & Dill Mayonnaise
We love fattoush; that Middle Eastern panzanella style salad studded with crispy shards of Lebanese bread. There’s nothing quite like it. Garlicky chicken is topped off with this incredible dill and parsley mayonnaise – you won’t know which bit to eat first!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Wholemeal Lebanese Bread
(Contains: Gluten, Wheat;)
4 fillet
free range chicken breast
2 clove
garlic
1 punnet
cherry tomatoes
1 tub
kalamata olives
2
cucumbers
¼
red onion
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
2 tbs
olive oil
2 tsp
red wine vinegar
Utensils
Cooking Steps
Preheat the oven to 160/180°C fan-forced. To prepare the ingredients, slice the wholemeal Lebanese bread into squares, and the chicken breast in half horizontally. Peel and crush the garlic. Halve the cherry tomatoes and kalamata olives (check for pits). Slice the cucumbers into half moons and thinly slice the red onion.
Place the wholemeal Lebanese bread on a lined oven tray and spray or drizzle with a dash of olive oil. Cook in the oven for 5 minutes, or until crispy. Set aside.
Meanwhile, in a large bowl rub the chicken breast with 2 tsp of the olive oil, garlic, and some salt and pepper until well coated. Heat a large frying pan over a medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until cooked through. Set aside.
Combine the cherry tomatoes, kalamata olives, cucumber, red onion and cooked Lebanese bread in a medium bowl. Whisk the red wine vinegar and the remaining olive oil in a small jug and season to taste with salt and pepper. Pour the dressing over the salad.
To serve, divide the salad between plates and top with the grilled chicken. Drizzle with the dill & parsley mayonnaise. Enjoy!
