Juicy oregano and rosemary chicken breasts roasted golden, served with a crisp lemon-honey mint salad. A fresh, healthy Turkish-style dinner in 45 minutes.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Medium

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This dish pairs tender, juicy herb-roasted chicken with a crisp, refreshing lemon and mint salad. It is simple to make and light enough for spring, yet satisfying enough for a family dinner or a relaxed weekend gathering.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1 head lettuce
  • 2 small cucumbers
  • 200 g (7 oz) cherry tomatoes
  • 1 handful fresh mint leaves
  • 2 tablespoons lemon juice
  • 1 teaspoon honey

Instructions

  1. Rub the chicken breasts with the olive oil, oregano, rosemary, garlic powder, salt, and pepper and let them marinate for 15 minutes.
  2. Preheat the oven to 200°C (400°F). Place the chicken in a baking dish and roast for about 25 minutes, until golden and cooked through.
  3. While the chicken roasts, make the salad: wash and tear the lettuce, slice the cucumbers, halve the cherry tomatoes, and chop the mint.
  4. Whisk the lemon juice with the honey and a pinch of salt, pour over the salad, and toss well.
  5. Slice the roasted chicken and serve it alongside the lemon mint salad.

Tips

  • The longer the chicken marinates, the more flavor it takes on. An hour or two in the fridge is even better.
  • Toasted pine nuts or other nuts add a lovely crunch to the salad.

Nutrition (per serving)

Calories: about 350 kcal | Protein: 32 g | Carbs: 12 g | Fat: 18 g

Turkishchicken breastsaladhealthyspring

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