- 4 medium-sized chicken breasts, skin on
- Oak-smoked salt, to sprinkle
- Freshly ground black pepper
- 3 T olive oil
- 4 cloves garlic, thinly sliced
- 4 radishes
- A handful sunflower-seed sprouts
- 12 green olives, pitted
Preheat the oven to 180°C.
Debone the chicken breasts, if necessary, then season with a generous sprinkling of oak-smoked salt and freshly ground black pepper. Add 1 T olive oil to a pan over a medium heat. When hot, sear the chicken breasts, skin side first.
Transfer to a baking tray and roast for 5 minutes. In a separate pan over a medium to low heat, pan fry the garlic slivers in another 1 T olive oil until golden.
Thinly slice the radishes and mix with the torn-up sunflower-seed sprouts, green olives and lemon juice. Coat in the remaining olive oil, then toss in the pan-fried garlic.
Serve the chicken breasts topped with the radish, sprout and garlic salad.
Per serving: 1713.7 kJ, 32 g protein, 29.4 g fat, 5.3 g carbs