2 skinless boneless chicken breast
1 pack vine ripened tomatoes
2 tbsp garlic infused oil
1 tbsp thyme
1 tbsp parsley finely chopped
handful basil (optional)
100g blue cheese, crumbled
Pack mixed leaves
For the dressing
zest and juice 2 limes (about 4 tbsp juice)
1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
3 tbsp mild olive oil
1 tsp golden caster sugar
1 heaped tsp wholegrain mustard
Serves - 2
Heat an oven to 180C. Mix together the thyme, parsley and garlic oil, then rub over the chicken breast.
Put the chicken and vine tomatoes into a roasting into a roasting tin, season and then roast for 30 mins.
Remove from the oven and allow to the chicken to rest for 5 mins, then slice as shown.
Spread the salad leaves over a large plate, then top with the chicken, tomatoes and blue cheese.
Roughly toss everything together a little. Drizzle over the dressing to serve.
Recipe adapted from: Good Food