2. Combine oil, 1/2 tsp lemon pepper and salt in a shallow bowl (see notes). Slash chicken breasts 4-5 times and rub with marinade. Cook in a grill pan or on the barbecue for 6-8 minutes on each side or until cooked through.
3. Combine 1 tbsp honey, juice from 1/2 lemon, 2 tbsp olive oil and crushed garlic. Season with salt and pepper.
4. Slice radishes.
Pour dressing over roasted vegetables. Layer (or toss) on a serving platter with leaves and radishes.
5. Slice or halve chicken breasts, serve with salad, dollops of feta cream and remaining lemon cut into wedges.
Chicken Breast Fillets (Skin On) 600g
Garlic 1 Clove
Radishes 1/3 Bunch *
Mesclun Leaves 1/2 Bag (100g) *
Feta Cheese Cream 1 Tub
* Ingredient Also Used In Another Recipe
From your pantry:
olive + oil for cooking, salt, pepper, cumin seeds, honey, lemon pepper (optional)