Name: Lemon chicken with baby spinach salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 12 (900g) tenderloins; 2 tablespoon lemon juice; 1 tablespoon fresh thyme leaves; 1/2 cup (125ml) olive oil; 100 gram baby spinach leaves; 1 (100g) small red onion, chopped finely; 250 gram cherry tomatoes, halved; 80 gram snow pea sprouts; 1/3 cup (80ml) red wine vinegar; 1/2 teaspoon dijon mustard

Ingredients

12 (900g) tenderloins

2 tablespoon lemon juice

1 tablespoon fresh thyme leaves

1/2 cup (125ml) olive oil

100 gram baby spinach leaves

1 (100g) small red onion, chopped finely

250 gram cherry tomatoes, halved

80 gram snow pea sprouts

1/3 cup (80ml) red wine vinegar

1/2 teaspoon dijon mustard

Method

1.Using a meat mallet, gently pound chicken between sheets of cling wrap.

2.In a large bowl, combine chicken, juice, thyme and 2 tablespoons of the oil.

3.On a heated oiled grill plate (or grill or barbecue) cook chicken mixture for about 5-15 minutes or until browned all over and cooked through.

4.Place spinach, onion, tomato and sprouts in a large bowl. Combine remaining oil, vinegar and mustard in a screw-top jar; shake well. Drizzle dressing over salad; toss gently to combine.

5. Serve salad topped with chicken.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%