We were reading a cookbook on Friday night and a few pieces of paper fell out. They happened to be recipes I collected from one of the stores at the North Sydney Fresh Produce Markets, and I have forgotten about them completely! I tried the Lemon & Olive Mediterranean Chicken with Mint & Rocket Salad reicpe last night.
Here are the ingredients (for 2 people) with slight adaptations:
3 chicken thigh fillets cut into 4 cm cubes
4 shallots finely chopped
2 cloves of garlic finely chopped
250g baby tomatoes, cut in halves
2 thick slices of lemon, cut in halves
50g broccoli, finely chopped
1 orange, peeled and cut into segments
1/4 Spanish onion, thinly sliced
¼ cup mint leaves
½ cup rocket and spinach leaves
1 carrot, ribboned with vegetable peeler
16 kalamatta olives
2 tbsps Pureblends Mediterranean Blend
3 tbsps light balsamic dressing
The recipe was dead easy to follow.
Pre-heat oven to 200˚C
Heat a lightly oiled frying pan over medium heat. Add chicken, shallots and garlic. Stir and brown for 2 minutes.
Transfer to an oven proof dish. Add tomato, Mediterranean Blend, lemon and olives. Bake in oven for 20 minutes.
20 minutes later:
(I tossed the broccoli in as well soon after the last photo as Mr C doesn't like raw broccoli, they were meant to be part of the salad).
Remove from oven and stir in half of balsamic dressing and discard the lemon slices.
Place all remaining ingredients in a bowl. Toss and serve as side dish to the chicken.
The dish was yum! The chicken was tender and absorbed the flavours of the herbs well. If you want carbs you can serve it with some cous cous or brown rice.
And I love the salad, the orange and mint were so refreshing. I'm going to add this to our regular green salads rotation.
You can purchase the Mediterranean Blend online or at the North Sydney Fresh Produce Markets (on this Saturday).