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Sizzling chicken platter

A zesty chicken dish for the BBQ or the griddle pan

  • Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 377
  • Carbohydrates 4
  • Saturated Fat 3.7
  • Sugar 0
  • Protein 32.2
  • Fat 26
  • Fibre 1.5
  • Salt 0.23

Nutrition per serving

  • Calories 377
  • Carbohydrates 4
  • Saturated Fat 3.7
  • Sugar 0
  • Protein 32.2
  • Fat 26
  • Fibre 1.5
  • Salt 0.23

Ingredients

  • 4 boneless, skinless chicken breasts (about 500g/1lb 2oz total weght)
  • 1 tsp hot chilli paste or harissa
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1-2 lettuces, depending on size, such as cos, batavia or Webb's
  • ½ cucumber
  • ½ bunch radishes
  • 25g pine nuts, toasted
  • handful of mint leaves
  • 2 ripe vine tomatoes
  • ½-1 tsp hot chilli paste or harissa
  • 1 tbsp lemon juice
  • 4 tbsp olive oil

Method

  1. Lay the chicken in a shallow dish. Whisk up the chilli paste or harissa, oil, lemon juice and a little salt in a small bowl. Pour over the chicken and rub in to coat each piece.

  2. To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chilli paste, lemon juice, oil and a little salt. Set aside.

  3. Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through. Remove and wrap in foil to keep it warm.

  4. Separate the lettuces and spread the leaves over a serving platter. Slice the cucumber and radishes and scatter over the lettuce.

  5. Cut the chicken into strips and toss with half the dressing in a large bowl. Tip on to the salad and scatter with the pine nuts and mint leaves. Drizzle over the remaining dressing and serve warm.

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