
Prep: 10 mins Cook: 12 mins
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal302
- fat15g
- saturates5g
- carbs13g
- sugars13g
- fibre3g
- protein29g
- salt1.1g
Ingredients
- 400g pack mini chicken fillet
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 ripe peaches, stoned and cut into quarters
Peach
pee-chSweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 4 tsp sherry vinegar
- 1 tbsp clear honey
- 1 red chilli, finely chopped
- 110g bag herb salad
- 100g feta cheese, crumbled
Method
Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
Comments, questions and tips
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