Balsamic Chicken
Boneless Chicken Breast	g
Olive Oil	tbsp
Balsamic Vinegar	tbsp
Sweet Smoked Paprika Powder	tsp
Dried Oregano	tsp
Shallot
Garlic Clove
Lemon Zest	tsp
Lemon Juice	tbsp
Salt & Pepper to taste
Salad
Mixed Green Salad	g
Cherry Tomatoes	g
Cucumber
Feta Cheese	g
Sun Dried Tomatoes	g
Fresh Dill	g
Green Vinaigrette
Fresh Herbs (Dill, Mint, Parsley)	g
Olive Oil	ml
Apple Cider Vinegar	tsp
Maple Syrup	tsp
Dijon Mustard	tsp
Salt & Pepper to taste

1. Peel the shallots and garlic and finely dice. In a bowl, mix the shallots cubes, garlic, balsamic, paprika, oregano olive oil, lemon juice, and lemon zest and season with salt and pepper. Rinse the chicken breast under cold water, pat dry, cut into cubes and toss in the marinade. Cover and leave to marinade for at least 15 minutes.
2. In the meantime, wash the salad and spin dry. Wash, dry and halve the cherry tomatoes. Wash the cucumber and cut into slices. Drain the sun-dried tomatoes from the oil and chop finely. Crumble the feta cheese. In a large salad bowl, mix all ingredients together.
3. For the vinaigrette, wash the herbs, shake dry, pluck off the leaves and chop. In a high jar, blend the herbs with the remaining ingredients. If necessary, add cold water until the desired consistency is achieved.
4. Heat a grill pan over medium heat and fry the chicken cubes from all sides for about 5-8 minutes until golden brown.
5. Add the chicken cubes and vinaigrette to the mixed salad and mix.

More recipes on: www.beastfeast.eu