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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
30 min
Total Time
20 min
Serves
4

Ingredients

2
Ricardo butterflied chicken packages
Olive oil (a sufficient amount)
Tomato, red onion, and herb salad
1 lb
various tomatoes, cut into wedges
450 g
½ cup
black olives, pitted
125 ml
¼ cup
variety of fresh herbs (dill, cilantro, basil, etc.), chopped
60 ml
1
red onion, chopped finely
½ to 1
lemon, zest and juice (to taste)
3 tbsp
olive oil
45 ml
Salt and pepper
Seasoned croutons
2 cups
country bread, diced
500 ml
3 tbsp
olive oil
45 ml
3 tbsp
parmesan, shredded
45 ml
3 tbsp
parsley, chopped
45 ml
Salt and pepper
Seasoned yogurt
½ cup
plain Greek yogurt
125 ml
2 tbsp
olive oil
30 ml
3 tbsp
variety of fresh herbs (dill, cilantro, basil, etc.), chopped
45 ml
1
small clove of garlic, chopped finely
½ to 1
lemon, zest and juice (to taste)
Salt and pepper

Directions

Step 1
Tomato salad: In a bowl, mix all the ingredients together and season.
Step 2
Croutons: Preheat oven to 200°C (400°F) and coat the croutons with oil and remaining ingredients. Spread onto baking sheet and cook about 10 minutes, or until croutons are golden and crispy.
Step 3
Seasoned yogurt: In a bowl, mix all the ingredients together and season.
Step 4
Chicken: Preheat oven to 190°C (375°F). Drop the chicken breast, skin side up, on a baking sheet lined with parchment paper. Drizzle with olive oil and cook about 20 minutes. Slice diagonally and spread the tomato salad over top. Garnish with seasoned croutons and yogurt.

Tips

To cook on the barbecue, preheat half the grill to maximum heat. Oil the grill and drop the chicken, skin side down, on the side of the barbecue that is turned off. Cook about 15 minutes, or until chicken has grill marks. Turn the chicken over and cook approximately 10 more minutes.