Rosemary Chicken with Olive Fresh Salad

Ingredients

• Chicken Breast200 g
• Rosemary1 teaspoon (2 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Black Olives4 count (20 g)
• Cucumber1/2 cup (60 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat the grill over high heat. In the meantime, add the chicken.

2. 2

   Step 2

   Once heated, pour half the oil and add the chicken.

3. 3

   Step 3

   Lower the heat to medium and cook each side for 4 minutes. Once you flip it, add rosemary.

4. 4

   Step 4

   If you want to prepare it in the air fryer, season the pork with half the oil, rosemary and salt, and cook once side for 15 minutes and the other for 5 over 356°F (180°C)

5. 5

   Step 5

   Continue cooking until well cooked and remove.

6. 6

   Step 6

   In the meantime, cut the tomato, lettuce and cucumber for the salad.

7. 7

   Step 7

   Season with the remaining olive oil, lemon juice and salt and pepper to taste.

8. 8

   Step 8

   Serve the rosemary chicken with salad on a plate.

9. 9

   Step 9

   If you want, you can add some homemade tomato sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rosemary Chicken with Olive Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.