Spiced grilled chicken with basil-cherry tomato salad

Step 1/5

• 5 g basil
• 50 ml lemon juice
• ¾ tbsp olive oil
• ½ tbsp soy sauce
• 1 tsp toasted sesame oil

• cutting board
• knife
• bowl (large)

Roughly chop half of the basil, then add to a bowl along with the lemon juice, olive oil, soy sauce, and sesame oil.

Step 2/5

• ½ tbsp chili flakes
• ½ tbsp ground turmeric
• ½ tbsp balsamic glaze
• ¾ scallions
• 5 g ginger

Add chili flakes, turmeric, and balsamic glaze to bowl. Chop scallions and grate ginger, add to the bowl, and mix.

Step 3/5

• ½ kg chicken breast

• plastic wrap

Cut chicken into strips, add to bowl, and toss well to coat. Cover bowl, transfer to the fridge, and let marinate for at least 2 hrs. or overnight.

Step 4/5

• 75 g cherry tomatoes
• ½ clove garlic
• 5 g basil
• 1 tbsp balsamic vinegar
• 1½ tbsp olive oil
• salt
• pepper
• vegetable oil (for frying)

• cutting board
• knife
• bowl (large)
• grill pan
• spatula

In the meantime, for the tomato salad, quarter cherry tomatoes and thinly slice garlic. Add to a bowl along with remaining basil leaves and balsamic vinegar and olive oil to taste. Season with salt and pepper. Mix well. Once chicken strips have finished marinating, add a bit of oil to a grill pan set over medium heat and fry chicken for approx. 8 – 10 min., flipping halfway through.

Step 5/5

• lemon juice (for serving)
• scallion (for garnish)

Add chicken to a serving plate, squeeze fresh lemon juice on top, and garnish with some chopped scallions. Serve with tomato salad. Enjoy!

Enjoy your meal!