LEMON CHICKEN WITH SIMPLE GREEK SALAD

• porsi: r

Bahan-bahan

For the salad:

4 tbsp lemon juice

3 tbsp extra-virgin olive oil

1 tsp Dijon mustard

1 tsp honey, depending on

how sour lemon is

2 tsp fresh dill, chopped

4 ripe tomatoes, chopped

½ a red onion, finely chopped

1 cucumber, chopped

120g Feta, cubed

For the chicken:

4 chicken fillets

120mI lemon juice

1 tbsp extra-virgin olive oil

5 garlic cloves, crushed

4 tbsp fresh dill, chopped

Salt and black pepper

To serve:

4 pitta breads, warmed

Petunjuk

1 For the salad, whisk together the lemon juice, olive oil, mustard, honey and dill in a bowl. Add the tomatoes, onion, cucumber and Feta. Toss gently and season to taste, bearing in mind that the Feta will be salty.

2 In a small bowl, combine the lemon juice, olive oil, garlic, dill and some salt and pepper. Add marinade to a resealable plastic bag or small rimmed dish then add chicken. Set aside at room temperature for 30 minutes.

3 Pat the chicken dry with kitchen paper. Heat one tablespoon of olive oil in a large pan over a medium-high heat. Cook the chicken for 2-3 minutes per side until golden.

4 Turn the heat to low and cover with a lid. Cook for 12-15 minutes or until the chicken is completely cooked throughout.

5 Transfer to a plate and cover loosely with foil. Allow to rest for five minutes, then slice and serve with the salad and some warm pittas.