LEMON CHICKEN ON VEGETABLE SALAD
Preparation (80 min):
Peel the lower third of the asparagus and cut off the ends. Cut the asparagus into 3 cm pieces. Clean the peppers, remove the seeds and cut into 1 cm pieces. Quarter the zucchini lengthways and cut away the soft inside with a small knife. Cut the zucchini quarters into 1 cm thick pieces. Clean the sugar snap peas and cut into 1 cm wide strips. Clean and quarter the radishes. Blanch the asparagus and sugar snap peas in boiling salted water for 1 minute, drain, rinse and allow to drain.
Halve the lemon. Squeeze 1 half and cut 4 thin slices from the remaining half. Mix the lemon juice with the honey and jam. Season the chicken breasts with salt and Quatre Épices. Fry in an ovenproof pan in olive oil with the lemon slices on both sides until crispy and remove. Brush the skin side of the chicken breasts with the jam and honey mixture and top each with 1 lemon slice. Place back in the pan with the rosemary sprigs. Cook in a preheated oven at 180 degrees (gas 2-3; fan oven 160 degrees) on the 2nd shelf from the bottom for 20 minutes.
For the salad, heat olive oil in a large pan and fry the vegetables in it over a medium heat for 10 minutes (the vegetables should not take on any color). Add the olives and season with salt and pepper. Mix the vegetables with half of the herb vinaigrette (see herb vinaigrette recipe below) and the couscous (see couscous recipe below) and divide between plates. Arrange the chicken breasts on top and serve with the remaining herb vinaigrette.
INGREDIENTS (4 SERVINGS) :
For the vegetable salad
300 g green asparagus
½ red pepper
½ yellow pepper
1 green zucchini
1 yellow zucchini
100 g sugar snap peas
6 radishes
4 tbsp olive oil
2 tbsp black olives (with stone)
200 ml herb vinaigrette: (see recipe: herb vinaigrette)
Salt pepper
For the lemon chicken
1 organic lemon
1 tsp honey
2 tbsp lemon jam
4 chicken breasts with bones (160 g each)
2 tsp Quatre Épices (French spice mix)
3 tbsp olive oil
4 sprigs of rosemary
For the vegetable salad
300 g green asparagus
½ red pepper
½ yellow pepper
1 green zucchini
1 yellow zucchini
100 g sugar snap peas
6 radishes
4 tbsp olive oil
2 tbsp black olives (with stone)
200 ml herb vinaigrette: (see recipe: herb vinaigrette)
Salt pepper
For the lemon chicken
1 organic lemon
1 tsp honey
2 tbsp lemon jam
4 chicken breasts with bones (160 g each)
2 tsp Quatre Épices (French spice mix)
3 tbsp olive oil
4 sprigs of rosemary