Honey-Thyme Chicken with Feta and Avocado Salad
Honey-glazed chicken fillets roasted until just done, served over greens with a chunky feta, avocado and cherry tomato salad and a slice of sourdough.
Best for high protein - weeknight dinner
A Mediterranean-leaning weeknight plate that earns its keep. The chicken gets a quick sear, a honey drizzle and a gentle finish in the oven, while the salad - red onion, avocado, cherry tomatoes and crumbled feta in a lemony dressing - does the heavy lifting on flavor. We serve it with a slice of sourdough instead of plain toast; it stands up better to the juices. Adapted from a Swedish magazine classic.
Ingredients
- 4 fillets (about 150 g each) boneless skinless chicken breasts
- 1 tbsp neutral oil
- 1 tsp fine sea salt
- 1 pinch black pepper
- 1/2 tsp dried thyme
- 1/2 tbsp honey
Feta and avocado salad
- 1 red onion red onion , peeled and thinly sliced
- 2 avocados avocado
- 250 g (1 pint) cherry tomatoes , halved
- 2 tbsp olive oil
- 1 tbsp water
- 1 tbsp fresh lemon juice
- 100 g (3.5 oz) Crumbled feta
- 2 tbsp chopped (or 1 tsp dried) fresh oregano , chopped
- to taste fine sea salt not scaled
- to taste black pepper not scaled
To serve
- 125 g (4 oz) Mediterranean-style mix mixed salad greens
- 4 slices sourdough bread
Instructions
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1
Heat the oven to 175C (350F).
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2
Heat the oil in an ovenproof skillet over medium-high heat and brown the chicken fillets for about a minute per side. Season with the salt, pepper and thyme, then drizzle the honey over the top.
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3
Transfer the skillet to the oven and roast for about 13-15 minutes, until the internal temperature reaches 74C (165F). Rest the chicken a few minutes before slicing.
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4
Meanwhile, make the salad: combine the sliced onion, halved tomatoes and diced avocado in a bowl.
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5
Whisk the olive oil, lemon juice and water together, season with the remaining salt and pepper, and pour the dressing over the salad. Crumble the feta on top and scatter over the oregano.
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6
Spread the greens on a large platter, top with the sliced chicken and spoon the feta and avocado salad over. Serve with a slice of sourdough bread on the side.