About a year ago I landed on this recipe at Joanne and Adam@inspired taste– and I have done the recipe a couple of times now – easy and very summery plus healthy. You find their recipe here; Lemony Chicken Breast Recipe with Cucumber Feta Salad
I haven’t changed anything as such to recipe before, but a couple of weeks ago when I as budget shopping at NETTO I found a new interesting new product; frozen garlic herb marinade uncooked chicken breasts and I just had to try it out.
Great price and the breast looked to be a good size. The breast was single packed and 3 to the pack. A Danish product, will buy it again if they still have it in stock, could be one off product.
So this time I didn’t do anything to the chicken breast more than defrost and cook.
To the salad is so delicious in itself, but I added sliced radishes, and black olives, leftovers that I needed to use up – plus red onion. And of course I used frozen dill instead of fresh, *smile The lemon zest I soak quickly in hot water to get some of the tartness out.
As Joanne and Adam say – it only take me 20-30 min in total to do this dish from scratch.
The chicken breast I first grilled to get a nice golden finish about 5 min on each side, the breast was quite big. After that I put it in oven for about 15 min under cover at 180C/350F.
I don’t really like to completly pan-fry whole chicken breasts because they get a bit dry. In the oven under cover they stay nicely moist and pumb. Plus I squeezed the lemon juice over the breast when I had taken it out from the oven and still warm.
After a day with very dramatic sky and thunder, no rain … I enjoyed this dish out on my balcony 7.30pm with +27C and in gorgeous evening sun.
“Keep your face to the sunshine
and you cannot see a shadow.”