CRISPY SKIN CHICKEN AND SALAD
INGREDIENTS (SERVES 2)
2 chicken breast fillets
1-2 tsp thyme
1-2 tsp salt
1-2 tsp pepper
canola oil, drizzle
few leaves of rainbow chard, whole
small handful of rocket sprouts
small handful of baby kale
1 watermelon radish, shaved
3 baby carrots, halved
ginger infused, canola oil
Sprinkle a thyme, salt and pepper mix onto the chicken fillets and drizzle with oil. With a pan on high heat, place the chicken skin side down and flip once the skin is a golden colour. After you've flip the chicken place a bowl over the top to allow the chicken to roast with the heat on low for 8 minutes.
Prepare your salad by placing the rainbow chard, rocket sprouts, kale and watermelon radish into a bowl and set aside.
Once 8 minutes is up take the lid off your chicken and add the carrots to soak up the juices, season the chicken again with your spice mix and turn the heat off.
Dress the salad with a squeeze of the cheeks cut from one lemon, drizzle with ginger oil and sprinkle the spice mix on top. Serve.