Serves 4

Prep time: 15 minutes

Cook time: Appx. 20 minutes

 

Ingredients:

 

•   4 Organic, skinless, boneless chicken breasts (about 750g-1kg)

•   5g-10g thinly sliced packed fresh basil leaves

•   2 cups ripe tomatoes (plum, beefsteak, whatever looks fresh and preferably local) diced into 1 inch cubes.

•   2-3 cups baby arugula or spinach (or a combination of both-washed and air or spun dry)

•   2 oz extra-virgin olive oil

•   1 tbsp balsamic vinegar

•   1-2 cloves garlic, finely chopped

•   Sea salt and freshly ground black pepper to taste

 

Begin cooking:

 

•   Wash and pat dry chicken breasts and season with salt and pepper.

•   Heat 1 tbsp of the oil in large skillet over medium-high heat until just shimmering.

•   Cook chicken on one side for 8-10 minutes (depending on how thick breasts are) until golden-brown then flip and continue to cook on other side another 8-10 minutes, scraping together any brown bits. (Add a little extra olive oil if needed and cook a few minutes longer if needed at a medium heat–always check to make sure chicken is cooked thoroughly!)

 

 

 

 

As the chicken is cooking:

 

•   In a medium size bowl, combine tomatoes, basil, garlic, vinegar, 2 tbsp of oil and about 1 tbsp salt and pepper (to taste)

•   Let the chicken cool a few minutes then slice into 5cm strips (or you can serve the breasts whole, whatever you fancy!)

•   On a large platter make a bed with the arugula or spinach mixture

•   Arrange the chicken on top and spoon on the tomato mixture and drizzle the juice over all.