For chicken:

  • 6-8 chicken fillets
  • paprika to taste
  • salt and pepper to taste
  • 3-5 cloves of garlic chopped
  • 4-6 Tbsp mustard
  • zest of 2-3 lemons
  • juice of 2-3 lemons
  • 4-6 Tbsp olive oil
  • Fresh chopped basil
  • Fresh chopped parsley
  • For salad:
  • bed of leaves
  • green beans
  • corn
  • ricotta
  • micro herbs
  • carrots diced
  • pepperdews
  • yellow pepper
  • fennel
  • avocado

Mix paprika, salt, pepper, garlic, mustard, lemon zest, lemon juice, olive oil, chopped basil and chopped parsley in a baking dish to form a marinade. Add additional lemon juice, olive oil and seasoning to taste and until a saucy consistency is formed.

Butterfly chicken fillets completely to cut them in half then add to the saucy marinade.

Bake at 180 C for 30-40 minutes marinating them every 15 min, allow to cool in sauce.

Steam green beans and cook corn.

Add beans, ricotta, chicken, micro herbs, corn, carrots, pepperdew, yellow pepper and fennel to a bed of lettuce and add avocado.