Butterflied ras el hanout chicken breast with chopped salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 chicken breasts
- olive oil
- 1 tbsp ras el hanout
DRESSING
- 1 tbsp extra-virgin olive oil
- 1/2 lemonjuiced
- 1 tbsp honey
- 1 tsp sumac
CHOPPED SALAD
- 2 vine tomatoeschopped
- 1/2 cucumberchopped
- 1/2 red onionchopped
- a small bunch flat-leaf parsleytorn
Nutrition: per serving
- kcal375low
- fat14.9g
- saturates2.6g
- carbs17.5g
- sugars14.4g
- fibre5.8g
- protein39.8g
- salt0.79g
Method
step 1
Cut each chicken breast along one side from top to bottom, but not all the way through, to gradually open each chicken breast like a book.
step 2
Put in a bowl with 1 tbsp of oil and the ras el hanout, then season well and toss to coat.
step 3
Heat a griddle or frying pan to medium and cook the chicken breasts for 5 minutes on each side until dark golden and cooked through.
step 4
Whisk all of the dressing ingredients with some seasoning and stir through the chopped salad. Serve with the chicken.
