Lemon Herb Chicken & Artichoke-Celery Salad Recipe

Name: Lemon Herb Chicken & Artichoke-Celery Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 190 ml White Cooking Vinegar; - Olive Oil; 100 g Lemon; 100 g Salt; 50 g Black Pepper Powder; 500Ml Gaia Extra Virgin Olive Oil (500ml); 50 g Parsley Leaves; 100 g Yellow Mustard Seeds; 1 unit Celery; - Chicken Breast; - Thyme Leaves; 20 g Oregano; 250 ml Lemon Juice Concentrate; 100 g Parmesan Cheese; - Abbie'S Cous Cous 100% Durum Wheat Semolina

Italian cuisine · 450 calories

Lemon Herb Chicken & Artichoke-Celery Salad recipe

About this recipe

Lemon Herb Chicken paired with a vibrant artichoke-celery salad is the perfect high-protein breakfast for fitness enthusiasts. Inspired by Italian flavors, this dish combines tender, juicy chicken infused with zesty lemon and fragrant herbs, alongside a refreshing garden-fresh salad. The chicken is lightly seared to perfection, ensuring a flavorful crust while retaining its moist interior. The salad, boasting crunchy celery and tangy marinated artichokes, offers a delightful contrast that complements the savory chicken. This hearty yet light meal is perfect for kickstarting your day with energy and flavor, adhering to your dietary preferences while keeping the preparation straightforward.

Ingredients

190 ml White Cooking Vinegar
- Olive Oil
100 g Lemon
100 g Salt
50 g Black Pepper Powder
500Ml Gaia Extra Virgin Olive Oil (500ml)
50 g Parsley Leaves
100 g Yellow Mustard Seeds
1 unit Celery
- Chicken Breast
- Thyme Leaves
20 g Oregano
250 ml Lemon Juice Concentrate
100 g Parmesan Cheese
- Abbie'S Cous Cous 100% Durum Wheat Semolina

Instructions

1. Preheat a skillet over medium heat and add 2 tbsp olive oil. Season the chicken breasts with lemon zest, oregano, thyme, salt, and black pepper. Rub the seasonings evenly over the chicken.
2. Place the chicken in the skillet and sear for 4-5 minutes on each side until golden brown. Reduce the heat to low, cover the skillet, and cook for another 8-10 minutes until the chicken is fully cooked and reaches an internal temperature of 75°C (165°F). Remove from heat and let rest for 5 minutes.
3. While the chicken is cooking, prepare the salad. In a large bowl, combine thinly sliced celery, marinated artichoke hearts, cooked couscous and chopped parsley.
4. In a small bowl, whisk together white vinegar, extra virgin olive oil, ground mustard, and black pepper to create the dressing. Pour the dressing over the salad and toss gently to coat evenly.
5. Slice the rested chicken into strips and plate alongside the artichoke-celery salad. Drizzle the chicken with freshly squeezed lemon juice and parmesan cheese before serving.