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Ingredients
Method
- 1.5 tbsp olive oil
- 1 red chilli, finely diced
- 1 lime, juice only
- 300g skinless chicken breast fillets
- 1 cucumber, peeled into ribbons
- 15g coriander, chopped
- 30g crumbled feta
- 1 tbsp toasted almond flakes
- Preheat the oven to 200C. Whisk together the oil, lime juice and chilli with some seasoning. Place the chicken fillets on a sheet of foil, drizzle with 1 tbsp of your dressing, and wrap into a parcel and bake for 25 mins.
- Meanwhile, toss the ribboned cucumber into a bowl and stir in the coriander and remaining dressing. Slice the cooked chicken and add to the salad with feta and almonds, then serve warm with toasted pitta.
30 mins
2 serving
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