Ingredients:
6 pcs free-range chicken breast
1 pc lemon
Salt and pepper
Olive oil for grilling
Ingredients for chimichurri sauce:
12 g flat parsley, chopped
12 g oregano, chopped
40 g white leeks, chopped
10 g garlic, chopped
2 pcs chili, chopped
2 tbsp lemon juice
4 tbsp sherry vinegar
8 tbsp extra virgin olive oil
Salt and pepper
Ingredients for roast potatoes:
3 pcs medium-size potatoes
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig tarragon
1 sprig basil
1 sprig parsley
Salt and pepper
Olive oil
Ingredients for bouquet of greens:
Heart of romaine
Red and green lollo rosso lettuce
Curly endive
Arugula
Chives for tying the bouquet
Or your choice of greens
Procedure:
Clean chicken and pat dry.
Grate rind of 1 lemon and rub this on the chicken. Season with salt and pepper.
Grill chicken breast to half-cooked doneness and rest.
Prepare the sauce by mixing all the ingredients in a bowl chronologically. Set aside.
Grill chicken until completely cooked.
Smear chimichurri sauce on the grilled chicken just before serving.
Serve with roast potatoes and a bouquet of greens.
To prepare roast potatoes:
Cut each potato equally into 6 wedges. Clean, trim and chop all the fresh herbs.
In a bowl, mix the potatoes and fresh herbs. Season with salt and pepper.
Drizzle with olive oil.
Transfer onto a baking tray and roast for about 20 minutes.
How to do the bouquet of greens:
Arrange all the greens to resemble a bouquet and tie together with a strand of blanched chives.