Crisp chicken breasts with oak-smoked salt, pan-fried garlic, sunflower sprouts and baby radish

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Recipe by:   Abigail Donnelly
Serves:   4
Prep time:   15 minutes
Cooking time:   4
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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