Garlic & chilli chicken with spinach salad
Prep 20 mins + marinating time | Cook 10 mins | Serves 4
1 lemon, rind finely grated and juiced
2 tbs olive oil
3 cloves garlic, finely chopped
1 long red chilli, deseeded and finely chopped
1⁄4 cup oregano leaves, chopped
750g chicken breast fillets, cut into 1cm-thick slices
Lemon wedges & extra oregano leaves, to serve
100g baby spinach leaves
1⁄3 cup toasted pine nuts
75g piece pecorino or parmesan cheese, thinly sliced
2 tbs extra virgin olive oil
1 tbs white wine vinegar
Step 1 Combine lemon rind and juice, oil, garlic, chilli, oregano and salt and pepper to taste in a medium ceramic shallow dish. Place chicken in garlic marinade and turn to coat. Cover and refrigerate for 30 minutes.
Step 2 To make spinach salad, place spinach, pine nuts and cheese in a bowl. To make salad dressing, combine oil and vinegar in a screw-top jar. Season with salt and pepper to taste. Set aside.
Step 3 Heat a greased barbecue grill or char-grill over medium heat. Cook chicken for 4-6 minutes (depending on thickness) on each side until just cooked through. Arrange chicken on a serving platter. Shake salad dressing until well combined. Drizzle over spinach salad, toss to combine and serve with chicken.
Good for you ... Garlic
Although not normally consumed in sufficient quantities to supply substantial quantities of nutrients, garlic will provide small quantities of dietary fibre, minerals and vitamins.
Sulphur compounds in garlic have the potential to relax blood vessels. The jury is out on whether the quantities are sufficient to have an impact on heart disease risk factors.