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Roast broccolini and lemon chicken salad with rye croutons
Roast broccolini and lemon chicken salad with rye croutons
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Delicious broccolini and lemon chicken salad with crispy croutons - a perfect meal anytime!
Ingredients:
  • 2 bunches broccolini, trimmed
  • 45.50 gm extra virgin olive oil
  • 1 large lemon, rind finely grated, halved
  • 250g dark rye bread, torn into pieces
  • 2 garlic cloves, crushed
  • 1/2 tsp dried chilli flakes
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
  • 2 large (about 600g) chicken breast fillets, halved lengthways
  • 1/2 red onion, thinly sliced
  • 230g (1 1/2 cups) baby peas, blanched
  • 250.00 ml firmly packed fresh herbs (fresh parsley and mint leaves)
Instructions:
  • Preheat the oven to 200C/180C fan forced and prepare 2 baking trays by lining them with baking paper.
  • On a prepared tray, lay out the broccolini and drizzle with 2 teaspoons of oil. Season with salt and pepper, then toss to coat evenly. Add the lemon halves, cut-side down, to the same tray. Roast for 15 minutes, turning the broccolini halfway through, until it is lightly charred.
  • In a bowl, mix together bread, garlic, chili, and 2 tsp oil. Season with salt and pepper. Toss well to ensure everything is coated evenly. Spread the mixture on the prepared tray. Roast for 12 minutes, stirring halfway through, until crispy. Set aside.
  • Squeeze the juice from the roasted lemon. Strain the liquid into a bowl. Stir in mustard, honey, and 1 tablespoon of oil. Season with salt and pepper. Whisk until well combined.
  • Mix lemon rind with the rest of the oil on a plate. Coat chicken with the mixture, then season it. Heat a non-stick frying pan over medium-high heat. Cook chicken for 7-8 minutes, flipping occasionally, until cooked through. Rest the chicken on a plate before slicing.
  • Toss broccolini, onion, peas, herbs, and zesty lemon dressing together in a large bowl. Sprinkle in crunchy croutons and serve onto plates, finishing off with savory chicken on top.

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