Serves - 1
1 skinless chicken breast
Half a teaspoon Garlic salt
Half a teaspoon of dried mixed herbs
2 tablespoons crumbled feta cheese
2-3 handfuls of mixed salad leaves – go for as many colours as you can
Half a red pepper – diced
1 tablespoon plain yogurt
2 teaspoons pesto sauce
1 tablespoon avocado oil
2 teaspoons lemon juice
Pre heat the oven to 180.
Place the chicken breast onto a baking tray and drizzle with a little olive oil. Sprinkle over the garlic salt and the mixed herbs, and rub them all over the chicken breast to ensure it is well covered. Roast for 20-25 minutes.
Combine the dressing ingredients and whisk together well.
Arrange the salad leaves in a bowl. Slice the chicken breast and lay across the top of the salad.
Sprinkle over the crumbled feta.
Pour the dressing over.