Vibrant, herby, marinated chicken strips over humble greens with a savory and bright parmesan-lemon vinaigrette. Such an easy and fresh lunch or dinner. DE-LICIOUS!
INGREDIENTS – serves 2
2 lemons, juiced separately
1/4c white wine
1/8t dried oregano
1/8t dried thyme
1/8t dried basil
1/8t black pepper
1/4c + 2T olive oil, separated
1-2 chicken breast, cut into strips
1 small garlic clove, grated/minced
1t dijon mustard
1/4c parmesan cheese, grated
1/4c cucumber, cubed
1/2 avocado, cubed
Preheat oven to 400°F. In a baking dish, whisk together the juice of 1 lemon, wine, oregano, thyme, basil, salt, pepper and 2T olive oil. Add the chicken, toss to coat then allow to marinate for 15-30 minutes. Bake 20-25 minutes. Remove from the oven and let cool for 15-20 minutes.
Meanwhile, in a bowl, whisk together the juice of the other lemon, garlic, dijon, parmesan and olive oil with a little pinch of salt and pepper.
Spread greens out in a large bowl or on a plate, sprinkle cucumber, avocado and a little parmesan over then top with chicken and finish with parmesan dressing.