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Crisp chicken breasts with oak-smoked salt, pan-fried garlic, sunflower sprouts and baby radish
| Recipe by: | Abigail Donnelly |
| Serves: | 4 |
| Prep time: | 15 minutes |
| Cooking time: | 4 |
- 4 medium-sized chicken breasts, skin on
- Oak-smoked salt, to sprinkle
- Freshly ground black pepper
- 3 T olive oil
- 4 cloves garlic, thinly sliced
- 4 radishes
- A handful sunflower-seed sprouts
- 12 green olives, pitted
Cooking Instructions
Preheat the oven to 180°C.
Debone the chicken breasts, if necessary, then season with a generous sprinkling of oak-smoked salt and freshly ground black pepper. Add 1 T olive oil to a pan over a medium heat. When hot, sear the chicken breasts, skin side first.
Transfer to a baking tray and roast for 5 minutes. In a separate pan over a medium to low heat, pan fry the garlic slivers in another 1 T olive oil until golden.
Thinly slice the radishes and mix with the torn-up sunflower-seed sprouts, green olives and lemon juice. Coat in the remaining olive oil, then toss in the pan-fried garlic.
Serve the chicken breasts topped with the radish, sprout and garlic salad.
Per serving: 1713.7 kJ, 32 g protein, 29.4 g fat, 5.3 g carbs
Wine: Sadie Family Sequillo 2008
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