Chicken and salad
Photo by Tam West
Marinate the chicken breasts while you assemble a peach, cucumber, beetroot and radish salad for a fresh, summery midweek meal.
- Whisk 1 clove crushed garlic, 1 Tbsp chopped thyme, the zest of 1 lemon, 1 tsp smoked paprika, ½ tsp cayenne, ½ tsp sea salt flakes and ¼ tsp cracked black pepper with a big pour of olive oil. Rub into 2 large skin-on chicken breasts and leave to marinate for at least 1 hour.
- Make a salad of thinly sliced peaches, cucumber, cooked yellow beetroot (or potato or kumara), radishes and spring onions, tossed with a little cider vinegar, olive oil and fresh thyme. Portion on to plates.
- On a hot grill pan or barbecue, cook chicken skin-side down until well browned. Turn over, cover tightly with foil and continue to cook until done. Remove and rest, then slice and portion chicken on to salad plates. Add a squeeze of lemon and a sprinkle of sea salt to serve.
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