Name: Chicken with orange and feta salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 bird's eye chilli, halved, deseeded, finely chopped; 2 garlic cloves, crushed; Sea salt & freshly ground pepper; 3 chicken breasts, halved horizontally; 60ml orange juice; 62.50 ml fresh continental parsley leaves, finely chopped; 3 small oranges, peeled, thinly sliced; 120g mixed lettuce leaves; 40g olive; 65g feta, crumbled

Chicken with orange and feta salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Spicy chilies liven up refreshing summer salad.

Ingredients:

18.20 gm olive oil
1 bird's eye chilli, halved, deseeded, finely chopped
2 garlic cloves, crushed
Sea salt & freshly ground pepper
3 chicken breasts, halved horizontally
60ml orange juice
62.50 ml fresh continental parsley leaves, finely chopped
3 small oranges, peeled, thinly sliced
120g mixed lettuce leaves
40g olive
65g feta, crumbled

Instructions:

In a ceramic or glass bowl, mix together olive oil, chili, garlic, salt, and pepper. Add chicken and toss until coated. Cover and refrigerate for 20 minutes.
Preheat a non-stick frying pan over medium-high heat. Cook the chicken in batches for 2-3 minutes per side until golden and fully cooked. Place the chicken on a plate, cover with foil, and let it rest for 2 minutes before slicing.
Put the pan back on the stove and pour in the orange juice. Let it simmer for 1-2 minutes, then mix in the parsley.
In a bowl, toss together the chicken, orange slices, mixed lettuce leaves, olives, and feta. Divide the mixture among serving plates and drizzle with orange dressing before serving.

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