Main Meals

Crisp chicken breasts with oak-smoked salt, pan-fried garlic, sunflower sprouts and baby radish

4
Easy
15 minutes
3 to 5 minutes
Wine/Spirit Pairing
Sadie Family Sequillo 2008

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Ingredients

Method
  • 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

Method

Ingredients

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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