Lemon Chicken with Mint

Ingredients

• 4 chicken breast fillets (≈160 g each, ready-to-cook, skinless)
• 4 sprigs Mint
• 2 Garlic cloves
• 2 untreated lemons
• olive oil
• 4 tomatoes
• 1 cucumber
• 50 g pitted black olives
• 150 g feta cheese
• 0.5 tsp Dried oregano
• Sea salt
• ground pepper

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both fan and top heating.

2. 2.

   Wash, pat dry, and place the chicken breasts in a greased, oven‑proof dish. Remove some mint leaves for garnish, then finely chop the rest. Peel and mince the garlic cloves. Grate the lemon zest and squeeze out the juice. Mix the zest, half of the juice, chopped mint, minced garlic, and 2–3 tbsp olive oil; drizzle over the chicken. Season with salt and pepper and bake for about 20–25 minutes, basting occasionally.

3. 3.

   For the salad, wash the tomatoes, cut off the stems, and dice the flesh. Dice the cucumber. Crumble the feta and combine all ingredients in a bowl. Add 3 tbsp olive oil and the remaining lemon juice; season with salt and pepper to taste.

4. 4.

   Slice the cooked chicken breasts into rounds and arrange them on plates alongside the salad. Garnish with mint leaves.

5. 5.

   Serve with leafy greens if desired.