Broiled Chicken Breast with Green Salad and Herbs

Breville Test Kitchen

Broiled Chicken Breast with Green Salad and Herbs

Name: Broiled Chicken Breast with Green Salad and Herbs
Cook time: 1200 s
Total time: 9060 s
Yield: Serves 4
Ingredients: ½ cup (4 fl oz) extra-virgin olive oil - divided; 1 clove garlic - finely chopped; 1 long rosemary sprig - leaves finely chopped; 1 lemon - zested and juiced, divided; ⅔ cup (¾ oz) firmly packed basil leaves - coarsely chopped, divided; ⅔ cup (¾ oz) firmly packed flat-leaf parsley leaves - coarsely chopped, divided; Flaky sea salt - to season; Freshly ground black pepper - to season; 4 small boneless, skinless chicken breasts; 1 English cucumber - peeled; 2 small green bell peppers; 1 avocado - halved, pitted and peeled; 2 celery stalks - thinly sliced; ½ small red onion - finely diced; 3½ oz Greek feta cheese; 2 tbsp dukkah

The Smart Oven® Air Fryer broils the herb-marinated chicken in just 8 minutes! The sidekick is a fresh vibrant salad with feta and avocado, which is satisfying and packed full of flavor. The little side of smug for whipping it all up in a jiffy is completely free.

2 hrs 31 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the chicken

½ cup (4 fl oz) extra-virgin olive oil
divided
1 clove garlic
finely chopped
1 long rosemary sprig
leaves finely chopped
1 lemon
zested and juiced, divided
⅔ cup (¾ oz) firmly packed basil leaves
coarsely chopped, divided
⅔ cup (¾ oz) firmly packed flat-leaf parsley leaves
coarsely chopped, divided
Flaky sea salt
to season
Freshly ground black pepper
to season
4 small boneless, skinless chicken breasts

For the salad

1 English cucumber
peeled
2 small green bell peppers
1 avocado
halved, pitted and peeled
2 celery stalks
thinly sliced
½ small red onion
finely diced
3½ oz Greek feta cheese
2 tbsp dukkah

Instructions

1To make the chicken, put ¼ cup (2 fl oz) of the oil in a bowl. Add the garlic, rosemary, lemon zest, half the lemon juice, half the basil and half the parsley. Season with salt and pepper and mix well.
2Add the chicken to the marinade and turn to coat well. Cover with plastic wrap. Refrigerate for 30 minutes to marinate, no longer than 2 hours.
3Remove the chicken from the marinade. Set the broiling rack over the roasting pan. Place the chicken in a single layer on the rack.
4Insert the wire rack into the top shelf position. Put the chicken in the oven. Select BROIL/HIGH/6 minutes and press start.
5Remove the pan and turn the chicken over. Put the chicken back in the oven. Select BROIL/HIGH/2 minutes and press start. Check the chicken is cooked by inserting a skewer into the thickest part of the chicken, the juices should run clear. Cover loosely with foil and set aside to rest for 3 minutes.
6Meanwhile, make the salad, cut the cucumber, peppers, and avocado into ½ to ¾-inch dice and put in a bowl. Add the celery, onion and the remaining basil and parsley leaves. Crumble over the feta.
7Whisk the remaining lemon juice and olive oil together in a bowl, season with salt and pepper. Spoon two-thirds of the dressing over the salad. Sprinkle with 1 tablespoon of the dukkah and toss gently to combine.
8Divide the salad between serving plates. Thickly slice the chicken and arrange over the salad. Sprinkle with the remaining dukkah and spoon over the remaining dressing.