Marinated Chicken with Baby Gem Salad
Ingredients
Marinated Chicken
- 500 g chicken breast
- 65 g yoghurt
- 6 g garlic, minced
- 4 g turmeric powder
- 3 g paprika
- 7 g nigella seeds
- 3 g black pepper powder
- salt, to taste
Baby Gem Salad
- 4 baby gem lettuce heads, halved or quartered
- 1 avocado, sliced
- 200 g cherry tomatoes, halved
- 1 cup corn kernels, fresh or canned
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- olive oil, for drizzling
- 1 lemon, juiced
- salt and pepper, to taste
Instructions
Prepare the Chicken:
- Defrost and clean the chicken breast. Transfer to a clean container and set aside.
Make the Marinade:
- In a mixing bowl, combine the yogurt, garlic, turmeric powder, paprika, nigella seeds, black pepper, and salt.
- Whisk until well incorporated to form a marinade.
Marinate the Chicken:
- Place the chicken breast in the marinade, ensuring it is evenly coated.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
Cook the Chicken:
- For sous-vide: Preheat the sous-vide water bath to 145°F (63°C). Place the marinated chicken in vacuum-sealed bags and cook for 1.5 hours.
- For grilling or baking: Preheat the grill or oven to medium-high heat. Cook the chicken until the internal temperature reaches 165°F (74°C), about 20-25 minutes, turning halfway through.
Prepare the Baby Gem Salad:
- Halve or quarter the baby gem lettuce heads and arrange on a serving platter.
- Add the sliced avocado, halved cherry tomatoes, corn kernels, and thinly sliced red onion.
- In a small bowl, mix the minced garlic with olive oil and lemon juice. Drizzle over the salad.
- Season with salt and pepper to taste.
Serve:
- Slice the cooked chicken breast and arrange on top of the baby gem salad.
- Garnish with nigella seeds.
- Serve immediately and enjoy!