Herb-Crusted Grilled Chicken With Seasonal Greens Recipe

About this recipe

Succulent grilled chicken breast coated with a fragrant herb crust, served alongside lightly sautéed seasonal greens for a nutritious and satisfying lunch.

Ingredients

• - Schwartz Flat Leaf Parsley
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• - Ducros Dried Thyme
• - PLJ Lemon Juice Original Sharp 500ml
• 1.5 kg Green Fine Beans 1X1.5Kg
• 1 Bunch Spinach Fresh 1 Bunch
• - Biona Organic Whole Cherry Tomatoes
• 950G Shazans Chicken Breast
• 1 L Olive Oil – Organic
• 100G Sichuan Pepper, 100G
• 50G Black Garlic Cloves, 50G
• - Maldon Sea Salt

Instructions

1. 1. Preheat the grill to medium-high heat for even cooking.
2. 2. Finely chop parsley, thyme, and garlic to create a fragrant herb mix.
3. 3. Rub the chicken breast with olive oil, salt, pepper, and the herb mix.
4. 4. Squeeze fresh lemon juice over the chicken and let it marinate for 10 minutes.
5. 5. Place the chicken on the grill and cook for 12-15 minutes, turning once for even searing.
6. 6. While the chicken grills, heat a skillet over medium heat with a drizzle of olive oil.
7. 7. Add green beans and sauté for 3 minutes until they start to soften.
8. 8. Toss in spinach and halved cherry tomatoes, stirring for another 2-3 minutes.
9. 9. Season the greens with a pinch of salt and pepper to enhance their flavor.
10. 10. Remove the chicken from the grill once fully cooked and let it rest for 2 minutes.
11. 11. Plate the chicken alongside the sautéed greens, arranging attractively for presentation.