Ingredients for 2 servings
¼ cup extra virgin olive + 1 tbsp for brushing chicken breasts
1 large sprig rosemary, finely chopped
1 tsp honey
2 boneless, skinless chicken breasts
2 tbsp freshly squeezed lemon juice
6 cups mesclun, spinach or other soft salad greens
salt and pepper to taste
In a cooking tray, add chicken breast and brush with olive oil on both sides. Season with salt and pepper and sprinkle rosemary on both sides.
Turn the oven on to broil. Broil on each side for about 6 minutes, until chicken is a light golden brown.
Peel and segment lemon, removing the entire membrane.
Divide lettuce among two plates.
Take chicken out of the oven, slice pieces width-wise and lay on top of the lettuce.
Add lemon segments and pour a little dressing over. Reserve some on the side for dipping chicken or to add more to the salad.
Season with salt and pepper and serve immediately.
For the dressing:
In a bowl, mix lemon juice, ¼ cup olive oil and honey. Mix well until all the ingredients are emulsified. Season with a little salt and pepper.