Marinade:
500g chicken Tenderloin
5 Tblsp Greek Yogurt
2-3 tsp crushed garlic
1-2 Lemons
Handful of dill
2 tsp Thyme
1 tsp vegetable stock powder
Dressing:
50ml Extra Virgin Olive Oil
100ml Balsamic Vinegar
2 tsp Dijon mustard
Salad:
1 baby cos lettuce
Mixed salad leaves
150g Greek Feta
100g cherry tomatoes
1/2 red onion diced
1 spring onion sliced
3 baby radishes
1/2 avocado
1/2 cup kalamata olive pitted
Combine all the marinade ingredients in a bowl with the chicken, cover and refrigerate for 30mins.
Prepare salad vegetables slice then lay on lettuce crumbling half the Feta on top.
Heat 5 tblsp of oil over a medium high heat.
Add chicken pieces and simmer for 12-15 minutes. When they get some colour flip and cook for another 10 minutes.
Slice and lay chicken pieces over the salad and pour dressing over the top.
Crumble remaining Feta over the top and serve immediately.
Perfect summer dinner or big lunch.
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1 Comment
Marinade:
500g chicken Tenderloin
5 Tblsp Greek Yogurt
2-3 tsp crushed garlic
1-2 Lemons
Handful of dill
2 tsp Thyme
1 tsp vegetable stock powder
Dressing:
50ml Extra Virgin Olive Oil
100ml Balsamic Vinegar
2 tsp Dijon mustard
Salad:
1 baby cos lettuce
Mixed salad leaves
150g Greek Feta
100g cherry tomatoes
1/2 red onion diced
1 spring onion sliced
3 baby radishes
1/2 avocado
1/2 cup kalamata olive pitted
Combine all the marinade ingredients in a bowl with the chicken, cover and refrigerate for 30mins.
Prepare salad vegetables slice then lay on lettuce crumbling half the Feta on top.
Heat 5 tblsp of oil over a medium high heat.
Add chicken pieces and simmer for 12-15 minutes. When they get some colour flip and cook for another 10 minutes.
Slice and lay chicken pieces over the salad and pour dressing over the top.
Crumble remaining Feta over the top and serve immediately.
Perfect summer dinner or big lunch.