Grilled Chicken Breast with Bread Salad

Ingredients

• 1 untreated lemon
• 11 tbsp olive oil
• 2 sprigs thyme
• 1 sprig rosemary
• Salt
• pepper (ground)
• 4 chicken breast fillets (ready-to-cook, with skin, 160 g each)
• 3 slices country bread
• 150 g cherry tomatoes
• 2 red tomatoes
• 2 yellow tomatoes
• 0.5 cucumber
• 1 Red Onion
• 3 sprigs Basil
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Squeeze the lemons and mix 2 tbsp juice with 4 tbsp olive oil. Wash the herbs, shake dry, strip leaves or needles from stems and chop. Mix with lemon juice and oil, season with salt and pepper. Rinse the meat, pat dry, brush with the dressing and let marinate for 20 minutes.

2. 2.

   Meanwhile heat the grill.

3. 3.

   Cut the bread into 1 cm cubes and fry in a hot pan with 3 tbsp hot olive oil until golden brown. Remove and drain on kitchen paper. Wash the tomatoes; halve cherry tomatoes, cut remaining tomatoes into wedges, remove stems. Dice cucumber, peel and halve onion, slice into wedges. Wash basil, shake dry and pluck leaves.

4. 4.

   Place the meat on the hot grill and cook 4-5 minutes per side. If needed, finish at the edge.

5. 5.

   Combine bread with vegetables, onions, remaining oil and vinegar; season with salt and pepper and spread on a plate. Slice chicken breasts, arrange on the salad, garnish with basil leaves and serve.