Boneless Chicken Breast	g
Shallot
Fresh Coriander	g
Buttermilk	ml
Lemon Zest	tsp
Lemon Juice	tbsp
Olive Oil	tbsp
Yukon Gold Potatoes	g
Salted Butter	tbsp
Garlic Clove
Baby Leaf Salad	g
Cherry Tomatoes	g
Salt & Pepper to taste
Whipped Feta
Feta Cheese	g
Greek Yoghurt	g
Olive Oil	tbsp
Salt & Pepper to taste
Herb Dressing
Fresh Parsley	g
Fresh Dill	g
Vinegar	tbsp
Agave Syrup	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

1. Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. Wash the coriander, shake dry and pluck the leaves from the stem. Peel the shallot. In a food processor, combine the buttermilk, coriander, shallot, lemon zest, 2 tablespoons of lemon juice, salt and pepper and blend. In a bowl, combine the chicken with the coriander buttermilk mixture. Marinate it for at least 60 minutes at room temperature or overnight in the refrigerator.
2. Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. In the meantime, wash the potatoes with peel, pat dry and cut into halves. Wash the cherry tomatoes carefully and leave on the panicle. Peel and mince the garlic cloves.
3. On the baking sheet, toss the potatoes with olive oil and minced garlic. Season with salt and pepper. Roast for 20 minutes, or until tender.
4. Remove the potatoes from the oven. Add the butter, remaining lemon juice, garlic, and toss to coat, then push the potatoes to one side of the pan. Put the chicken on the other side and add the cherry tomatoes. Return the pan to the oven and roast for additional 20 minutes, until the chicken is cooked through.
5. For the dressing, wash the herbs, shake dry and chop finely. Mix the herbs, vinegar, agave syrup and olive oil well and season with salt and pepper.
6. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy.
7. To serve, spread the feta onto plates, add the baby leaf salad and drizzle with the vinaigrette. Add the potatoes, chicken and cherry tomatoes, top with more herb vinaigrette.

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