Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!
2 x 200g chicken breast
1 medium lemon, halved
2 tsp lemon juice
Zest of 1 lemon
1 tsp fresh oregano, finely chopped
1 tsp sumac
1 tsp olive oil
1 large wholemeal pita bread
Salt and pepper
TOMATO AND MINT SALAD
1 lebanese cucumber, sliced
200g cherry tomatoes, halved
1/2 cup firmly packed fresh flat-parsley leaves
1/2 cup firmly packed fresh mint leaves
1/2 tsp fresh oregano, finely chopped
3 spring onions, thinly sliced
1 medium lemon
1 tbsp olive oil
Marinate chicken with lemon juice, oregano, sumac and half the oil in a large bowl. Cover and refrigerate for 3 hours or overnight.
Cook chicken over a heated barbecue grill plate until browned on both sides and cooked through.
Stand for 5 minutes, then slice thickly.
Cook lemon, cut-side down until browned lightly.
Brush bread, both sides with remaining oil; brown lightly on barbecue, break into coarse pieces.
For the salad: combine all ingredients except lemon and olive oil. Whisk lemon juice, olive oil, salt and pepper in a bowl or shake it in a jar to mix well and set aside.
Combine salad and bread; drizzle with dressing and serve with chicken and lemon.