Simple Mediterranean Grilled Chicken

Pat chicken breast dry with paper towel. Sprinkle chicken with chicken spice mix, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 6-8 minutes until cooked through. Remove chicken from heat and set aside.

Meanwhile, roughly tear baby cos leaves. Dice Lebanese cucumber and cut cherry tomatoes in half. Cut kalamata olives in half. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.

In a large salad bowl combine red wine vinegar, 2-3 Tbsp olive oil and chopped parsley (to taste). Mix well and season.

Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with vinaigrette and toss well to combine. Slice chicken to your liking.

Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!

Pat chicken breast dry with paper towel. Sprinkle chicken with chicken spice mix, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 6-8 minutes until cooked through. Remove chicken from heat and set aside.

Meanwhile, roughly tear baby cos leaves. Dice Lebanese cucumber and cut cherry tomatoes in half. Cut kalamata olives in half. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.

In a large salad bowl combine red wine vinegar, 2-3 Tbsp olive oil and chopped parsley (to taste). Mix well and season.

Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with vinaigrette and toss well to combine. Slice chicken to your liking.

Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!

Pat chicken breast dry with paper towel. Sprinkle chicken with chicken spice mix, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 6-8 minutes until cooked through. Remove chicken from heat and set aside.

Meanwhile, roughly tear baby cos leaves. Dice Lebanese cucumber and cut cherry tomatoes in half. Cut kalamata olives in half. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.

In a large salad bowl combine red wine vinegar, 2-3 Tbsp olive oil and chopped parsley (to taste). Mix well and season.

Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with vinaigrette and toss well to combine. Slice chicken to your liking.

Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!

Pat chicken breast dry with paper towel. Sprinkle chicken with chicken spice mix, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 6-8 minutes until cooked through. Remove chicken from heat and set aside.

Meanwhile, roughly tear baby cos leaves. Dice Lebanese cucumber and cut cherry tomatoes in half. Cut kalamata olives in half. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.

In a large salad bowl combine red wine vinegar, 2-3 Tbsp olive oil and chopped parsley (to taste). Mix well and season.

Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with vinaigrette and toss well to combine. Slice chicken to your liking.

Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!

Pat chicken breast dry with paper towel. Sprinkle chicken with chicken spice mix, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 6-8 minutes until cooked through. Remove chicken from heat and set aside.

Meanwhile, roughly tear baby cos leaves. Dice Lebanese cucumber and cut cherry tomatoes in half. Cut kalamata olives in half. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.

In a large salad bowl combine red wine vinegar, 2-3 Tbsp olive oil and chopped parsley (to taste). Mix well and season.

Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with vinaigrette and toss well to combine. Slice chicken to your liking.

Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!

Pat chicken breast dry with paper towel. Sprinkle chicken with chicken spice mix, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 6-8 minutes until cooked through. Remove chicken from heat and set aside.

Meanwhile, roughly tear baby cos leaves. Dice Lebanese cucumber and cut cherry tomatoes in half. Cut kalamata olives in half. Pick flatleaf parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin.

In a large salad bowl combine red wine vinegar, 2-3 Tbsp olive oil and chopped parsley (to taste). Mix well and season.

Add lettuce, tomato, olives, cucumber, avocado (use a spoon to gently scoop out diced avocado flesh) to the bowl with vinaigrette and toss well to combine. Slice chicken to your liking.

Add fetta to salad, crumbling as you add, and divide between plates. Top with sliced chicken and any remaining parsley. Enjoy!