Ingredients:
4 skinless chicken breasts
80 ml extra virgin olive oil
1 lemons, sliced
fresh ground black pepper, to taste
sea salt, to taste
10 g flat leaf parsley
65 g pistachios, roughly chopped
1/2 red onions, finely sliced
1 grapefruits, segmented
1 finely red chilies, sliced
250 ml plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt, to taste
fresh ground black pepper, to taste
Directions:
Slice each chicken breast into three escalopes.
Place the chicken escalopes on a chopping board, cover with a freezer bag and pound them until they are about 5 mm (1/4 inch) thick.
Place the chicken escalopes in a flat ceramic dish and pour 60 ml (1/4 cup) of the olive oil over them.
Scatter the lemon slices over the chicken, and add freshly ground black pepper, cover and marinate in the fridge for 30 minutes.
Heat a large pan over a high heat for 2 minutes.
Remove the chicken from the marinade and sprinkle it with sea salt.
Cook the chicken in the pan for 1 minute on each side or until cooked through and golden.
Toss the herbs with the pistachios, onion, grapefruit, chilli and the remaining olive oil, then season to taste.
Divide the onion/grapefruit mixture among four plates and top each with three pieces of chicken.
Serve the chicken with the yoghurt dressing on the side.
To make the yoghurt dressing: Stir all the dressing ingredients together in a small bowl.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.