Herb Filled Chicken With A Lemon Dressing

A light, easy and delicious recipe for Herb filled chicken! I am currently travelling for a year and have only eaten Asian foods for the last four months. As much as I love the food here, I can’t help but crave certain things. This dish is one of them. It only takes about 25 minutes to prepare and is full in flavour!


  • 2 Chicken breasts, butterflied
  • 2 Sprigs of Rosemary
  • A bunch of Thyme
  • 200g Peas
  • A knob of butter
  • 1 Avocado
  • A few cherry tomatoes
  • 2 Eggs
  • Parmesan cheese shavings (feta cheese or soft goat cheese works wonders too!)
  • 1 Lemon, zested, halved and juiced
  • A handful of basil, leafs picked
  • Salt
  • Pepper
  • Olive oil


  1. Pre-heat your oven to 180c
  2. Stuff the chicken breasts with the rosemary and thyme, drizzle with a little olive oil and season with salt and pepper
  3. In a pan (griddle or frying pan), heat some olive oil and fry the chicken for about 10 minutes
  4. Place the chicken in the oven and bake for another 5-7 minutes
  5. After about 5 minutes, top with a dollop of butter to keep it from drying out
  6. Meanwhile, cook the peas, drain and add a dollop of butter and the basil
  7. Slice the avocado and poach the eggs (gently crack 1 egg in a cup, bring water to a boil in a deep pot, turn down the heat, add 2 Tbsp. of vinegar, stir until a little whirlpool forms, gently lower the cup into the water, tip out the egg and keep the water moving by very slowly stirring the water around the egg. Cook for 4 minutes before taking out of the pan with a slotted spoon and draining on a piece of kitchen paper)
  8. Combine the lemon juice, a little olive oil, salt and pepper
  9. Plate the peas, top with the avocado, chicken, parmesan and poached egg
  10. Season to taste
  11. Enjoy!


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