Grilled lemon and herb chicken with crunchy pepper salad
From the foundersAlexander Eriksson·Founder & CEO
Juicy grilled chicken breast marinated in Mediterranean herbs, served with a cooling lemon yoghurt and a crunchy salad of fresh pointed peppers and vine tomatoes.
Ingredients
2 servings
- 400 gchicken breast fillet
- 1.5 dlArla Ko® lactose-free soured cream
- 100 gRed pointed pepper
- 200 gRomantica vine tomatoes
- 1 stRipe and ready avocado
- 1 mskolive oil
- 0.5 stlemon (juice and zest)
- 1 tskdried oregano
- 1 stgarlic clove (grated)
- 100 gmixed salad leaves
How to make it
- 1
Slice the chicken fillets in half lengthways so they are thinner and grill faster and more evenly.
- 2
Mix the olive oil, half the lemon juice, grated garlic, oregano, salt and pepper in a bowl. Toss the chicken in the marinade.
- 3
Make the lemon yoghurt: mix the soured cream with finely grated lemon zest, the remaining lemon juice, a pinch of salt and a little black pepper. Chill.
- 4
Cut the pointed pepper, Romantica tomatoes and avocado into smaller pieces. Toss with the mixed salad leaves in a bowl and drizzle with a little lemon juice and flaky sea salt.
- 5
Grill the chicken over a medium-high heat on the barbecue (or in a hot griddle pan on the hob) for approx. 4-6 minutes per side until cooked through (72°C core temperature) with nice grill marks.
- 6
Rest the chicken for 2 minutes, then slice it and serve straight away with the crunchy salad and the fresh lemon yoghurt.
Kitchen tips
- Use a meat thermometer to make sure the chicken stays juicy rather than dry.
- Soured cream makes a light, fresh sauce that keeps the calories down compared with mayonnaise.
AI-generated content. Always verify ingredients and allergen information yourself.
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