4 boneless, skinless chicken breast halves
2 tbsp chopped fresh rosemary
2 garlic cloves, minced
2 tbsp chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon zest
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 tbsp olive oil
For the Salad1 large cucumber, sliced
2 cups cherry tomato, quartered
1 red onion, sliced
2 red pepper, sliced
1 green pepper, sliced
1 tbsp vinegar
4 tbsp olive oil
salt, pepper to taste
Place the chicken on a cutting board and season with salt and pepper. Rub the meat with herb mixture and leave it out at room temperature for about 20 minutes.
Place the meat in a baking dish and roast for 25-35 minutes or until Chef Remi Thermometer inserted into the thickest part of the breast registers 165°F. Transfer the chicken halves to a clean cutting board to rest for 20 to 30 minutes.
Meanwhile make the salad. In a large bowl place the sliced onions. Add the vinegar, season with salt and mix well. Let it sit for 5 minutes. Drain it and add the rest of vegetables and olive oil. Season with salt and pepper to taste and toss gently to combine. Divide the salad between serving plates and top with sliced chicken. Serve immediately.