Chicken Breast With Feta, Celery And Radish Salad
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 ribs
Celery (thinly sliced)Directions:
1
Preheat the oven to 350 degrees F
2
Heat a large nonstick oven proof skillet over medium-high heat
3
Add the olive oil and swirl to coat the skillet
4
Season the chicken breast with salt and pepper on the smooth side of each breast
5
Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes
6
Season the top side of the chicken and flip
7
Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more
8
Set chicken aside to rest for 5 minutes before serving
9
Divide the romaine, celery, radishes, and feta among 4 plates
10
Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge