Ingredients | Serves 2

2 chicken breasts

Zest and juice of 1 lemon 

2 tbsp olive oil

2 cloves garlic, minced or grated 

1 teaspoon dried oregano

Pinch chilli flakes

Pinch black pepper and salt 

1 courgette, sliced into rounds

Squeeze of lemon

For the salad:

½ cucumber, peeled & deseeded

1 avocado halved & sliced 

1 tbsp each dill & mint 

2 tbsp apple cider vinegar 

2 tbsp extra virgin olive oil 

Serve with rice, feta and a slice of lemon 

Method

1. Remove any sinew from the chicken breast, place under some parchment paper and pound with a rolling pin until flattened and level.  

2. In a large bowl, combine the oil, vinegar, garlic, oregano, turmeric, salt, chilli flakes and salt and pepper. 

3. Add the chicken and stir to coat. Marinate for at least 10 mins. 

4. Attach the grill plates and set your griddle and grill to 200C. Add the chicken, close the lid, and set your timer to 8 minutes.  

5. Remove from the heat and allow it to rest. 

6. Reduce the heat and carefully wipe the grill plates with some kitchen towel. Return to 200C and drizzle the grill with a little olive oil. Add your courgette slices. Add a small pinch of salt and a squeeze of lemon, close the lid and cook until caramelised on both sides. 

To make the salad:

1. In a medium bowl, combine the oil, vinegar, herbs and season with salt and pepper.

2. Add the cucumber and avocado slices and stir to coat. 

Assemble the bowls starting with the rice, followed by the avocado salad, some courgette slices, top with chicken and finish with a sprinkle of feta, a squeeze of lemon and a drizzle of olive oil.