Photo by Sven Lippmann on Unsplash
Grilled Chicken with Charred Lemon, Freekeh & Herb Salad
Grilled chicken and charred lemon served over freekeh cooked in vegetable stock, with onion and herb salad.
- 600 g chicken breast fillets
- 200 g freekeh
- 3 whole lemons
- 1 whole red onion
- 30 g fresh flat-leaf parsley
- 20 g fresh mint
- 80 ml extra virgin olive oil
- 15 g Dijon mustard
- 5 g sea salt
- 2 g black pepper
- 500 ml vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Cook freekeh in vegetable stock for 20 minutes until tender, drain and set aside.
- Step 2
Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Step 3
Heat a griddle or grill pan over medium-high heat. Lightly oil the surface.
- Step 4
Grill chicken for 6–7 minutes per side until golden with char marks and cooked through (internal temp 75°C). Rest for 5 minutes, then slice into strips.
- Step 5
Halve lemons lengthwise and grill cut-side down for 3–4 minutes until charred and caramelised.
- Step 6
Thinly slice red onion and place in a bowl. Squeeze juice from 1 charred lemon half over onion and let sit 5 minutes to soften.
- Step 7
Whisk together 60 ml olive oil, Dijon mustard, juice from remaining charred lemon halves, salt and pepper to make dressing.
- Step 8
Finely chop parsley and mint. Toss freekeh with half the herbs, the pickled onion, and half the dressing.
- Step 9
Divide freekeh salad among plates, top with sliced chicken, drizzle with remaining dressing, and scatter remaining fresh herbs.
- Step 10
Serve immediately with charred lemon halves on the side.
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