Grilled Lemon Chicken Salad

Packed with protein, perfect for taking to work in a tupperware or for a weekend lunch in a rush!

Serves: 2 Time: 25 minutes

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Ingredients

• 2 lemons

• 1.5 tbsp oregano

• 1.5 tbsp olive oil

• 2 tsp minced garlic

• 4 chicken breasts, 150g each

• 220g asparagus spears

• 8 spring onions, trimmed

• 1.5 tbsp white wine vinegar

• Bag of rocket or other lettuce

Method

1. Heat the oven to 200°C. Grate the lemons rind so you have 2 teaspoons of zest, then halve the lemons and set aside. Combine the lemon peel, oregano, oil and garlic in a large bowl,. Throw in the chicken, season well, and toss to coat.

2. Whack the chicken and halved lemons on a baking tray and cook for 20-25 mins until the chicken is cooked through and browned. Leave to rest before slicing.

3. Heat remaining oil in a small saucepan over medium heat and cook the asparagus and spring onions for 3-4 mins until softened.

4. Once done, combine everything together and to serve, drizzle over the white wine vinegar, squeeze over the lemon, and season with black pepper. Enjoy!

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