|Grilled Chicken and Baby Spinach Salad
The chicken was really great, the lemons added a nice hit of acidity to chicken as well as the salad. The dressing was light and refreshing. The lemon infused roasting juices helped to lift the salad up with its acidity. Nice and fresh veg don't really need a heavy dressing.
Ingredients for 2
2 boneless chicken thighs
1 tablespoon parika
1 teaspoon dried oregano leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
2 teaspoon ground black pepper
Rest of the stuff:
1 Lemon - Thickly sliced. Should get about 6 slices at most from a whole lemon.
1 cup baby spinach
1/2 cup chopped romaine lettuce
1.2 cup rocket leaves
1 tablespoon mixed seeds (use your favourite seeds, e.g pine nuts, sunflower seeds, sliced almonds etc)
Extra Virgin Olive Oil
Salt and pepper to taste.
1. Mix all spice rub ingredients together in a large bowl. Coat both chicken thighs fully and place them in a resealable bag, pour any remaining run into the bag. Mix well, shake the bag a little, don't be shy about it :)
2. Lay the lemon slices on a baking tray. Use them as a base for the chicken. Lay the chicken on the lemon slices, skin side up. Its alright if the chicken is alot larger than the base of lemon slices. Cook in a preheated oven 180 degrees celsius for 35 minutes.
(optional but I like to do this. Use the grill function for the last 3-5 minutes.)
3. While the chicken is cooking, you can prep the salad. Mix all the salad greens well. Season with salt and pepper and toss with Extra Virgin olive oil and mixed seeds.
4. Optional - When the chicken thighs are cooked, cut them up into more manageable sizes.
5. Dish the salad onto individual dishes and garnish generously with Parmesan.
6. Lay the chicken on the veg, drizzle with the lemony roasting juices. Serve with more freshly ground pepper if you like.