serves 6

  • 6 deboned skinless chicken breasts
  • 1 tub (150 g) natural yoghurt
  • 30 ml finely chopped oregano
  • 30 ml finely chopped rosemary
  • 30 ml finely chopped basil
  • 30 ml finely chopped parsley
  • salt and freshly ground black pepper
  • olive oil, to fry
  • half a butternut, cut into fingers
  •  8 baby marrows, cut into fingers
  • 8 baby heads of corn, halved lengthwise
  • 250 g mushrooms
  • 400 g baby tomatoes
  • 30 ml pine nuts
  • 1 pack of rocket leaves
Marinade chicken fillets in yoghurt overnight. Preheat oven to 180 °C. Put marinated chicken breasts on wooden chopping board and cut into strips. Combine all the herbs. Roll chicken in herbs. Season with salt and black pepper and fry until lightly browned in olive oil. Let cool. Fry butternut, marrow, corn and mushrooms and keep to one side. Put baby tomatoes on a baking tray and roast for about 5 minutes. Fry pine nuts in olive oil until lightly browned. Put rocket leaves on a salad dish and arrange chicken, vegetables and tomatoes on top. Scatter pine nuts over salad.