Juicy Roast Chicken with Lemon Salad and Feta
From the foundersAlexander Eriksson·Founder & CEO
A protein-packed oven-baked dinner where the chicken turns tender and juicy, served with a crisp salad of spinach, tomato and feta.
Ingredients
2 servings
- 600 gchicken breast fillet
- 130 gBaby spinach
- 75 gFeta
- 300 gtomatoes
- 200 gcucumber
- 1 mskolive oil
- 1 stlemon
- 2 klyftorgarlic
- 1 mskoregano / dried oregano
How to make it
- 1
Preheat the oven to 200 degrees.
- 2
Mix the olive oil, half the lemon juice, grated lemon zest, crushed garlic, oregano, salt and pepper in a bowl.
- 3
Place the chicken fillets in an ovenproof dish and rub them with the marinade.
- 4
Cook the chicken in the middle of the oven for about 18–20 minutes until the core temperature reaches 72 degrees.
- 5
Mix the baby spinach, tomato wedges and diced cucumber in a large bowl. Squeeze over the rest of the lemon juice and add a little salt.
- 6
Top the salad with crumbled feta and serve with the freshly cooked chicken.
Kitchen tips
- Let the chicken rest for 5 minutes before cutting so it keeps all its juices.
- Sea salt flakes on the salad add extra texture and flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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