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Grilled Lemon Chicken Salad

Packed with protein, perfect for taking to work in a tupperware or for a weekend lunch in a rush!

Serves: 2 Time: 25 minutes



  • 2 lemons

  • 1.5 tbsp oregano

  • 1.5 tbsp olive oil

  • 2 tsp minced garlic

  • 4 chicken breasts, 150g each

  • 220g asparagus spears

  • 8 spring onions, trimmed

  • 1.5 tbsp white wine vinegar

  • Bag of rocket or other lettuce


  1. Heat the oven to 200°C. Grate the lemons rind so you have 2 teaspoons of zest, then halve the lemons and set aside. Combine the lemon peel, oregano, oil and garlic in a large bowl,. Throw in the chicken, season well, and toss to coat.

  2. Whack the chicken and halved lemons on a baking tray and cook for 20-25 mins until the chicken is cooked through and browned. Leave to rest before slicing.

  3. Heat remaining oil in a small saucepan over medium heat and cook the asparagus and spring onions for 3-4 mins until softened.

  4. Once done, combine everything together and to serve, drizzle over the white wine vinegar, squeeze over the lemon, and season with black pepper. Enjoy!


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