2 tbsp sunflower oil
4 skin-on chicken breast, preferably corn-fed
2 tbsp maple syrup
2 tsp sesame seeds
For the salad
1 small cucumber, peeled and deseeded
small piece red chili, chopped
zest and juice 1 large lime
1 tsp maple syrup
3 tbsp olive oil
2 handfuls lamb's lettuce, washed and dried
1 red, orange or yellow capsicum, sliced
1/2 iceberg lettuce, sliced
Heat oven to 180C/160C fan/gas 4. Heat the sunflower oil in a large frying pan over a medium heat.
Season the chicken breasts with a little salt on both sides and sauté, skin-side down.
After about 5 mins, when the skin is brown and crisp, flip the chicken and brown it lightly all over.
Transfer to a baking tray and coat each breast in the maple. Sprinkle with sesame seeds and roast for 10-12 mins until cooked through.
Meanwhile, to make the salad, slice the cucumber, capsicum and toss in a bowl with the chili and lime zest.
Mix the lime juice with the maple and oil. Toss with the lamb’s lettuce and cucumber salad.
Top the salad with the chicken, then serve.
Recipe adapted from: Good Food