Ingredients


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








Method


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

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