Paprika Chicken with Mint Salad

Posted: July 12, 2014 in food

Molly made this amazingly tasty supper last night, and as a couple of people asked for the recipe, I thought I’d stick it on my blog.


2 Chicken breasts
2 tsp paprika (hot, mild, smoked, whatever)
1 clove garlic (or more!) crushed and chopped
1 lemon
Olive oil
Dijon mustard
Fresh mint – a good handful, finely chopped

Flatten your chicken fillets to about 1cm or 1/2 inch thick. You can use a steak mallet if you have one, or cover in cling-film and bash with a rolling pin.

Mix paprika, garlic, lemon zest, half the lemon juice and 1 tbsp oil, then use to marinate chicken while you make a salad. Oh, and get your griddle pan set over a high heat – we want to cook this quickly so it chars outside and stays moist inside.

Chuck together some leaves, tomatoes, olives, chunks of cucumber, red onions, apple – you get the picture – and make a dressing with mustard, mint, oil and remaining lemon juice. You could add feta, halloumi, chevre or a shaving of parmesan if you like. There just happened to be half a packet of halloumi in the fridge last night…

Whack the chicken into the hot griddle pan. It only needs 5 minutes per side, and you can baste it with any remaining marinade once it’s taken some colour. Serve on the salad with a dollop of creme fraiche and an extra wedge of lemon if you like.

It doesn’t need any carbs with it, but if you insist, I would suggest grilled flatbreads or maybe a wedge of crusty fried polenta. Enjoy 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s