A garden take on Chicken Breast Salad, built on lemon and herb and finished the way we like it. Ready in about 50 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and herb elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the chickpeas and the rest of the lemon and herb flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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