Equipment
Ingredients
Main
- ½ chicken breast, raw
- 30 ml olive oil
- 3 g chervil, chopped
- 1 g salt
- ½ g black pepper, freshly ground
- 100 g broccoli, trimmed into florets
- 7 ml lemon, juice only
- 3 g dill, fresh leaves
Nutrition (per serving)
Method
Flatten the chicken breast to a uniform thickness of 1cm (0.5 inches) using a meat tenderiser or the base of a heavy saucepan.
Place the chicken in a glass bowl and mix with 15ml (1 tablespoon) of olive oil and the chopped chervil. Season with salt and black pepper.
Boil the broccoli in salted water for 1 minute. Drain and immediately submerge in cold water. Drain again and pat thoroughly dry with a kitchen towel.
Heat the griddle pan over high heat. Cook the chicken for 3-4 minutes per side until the internal temperature reaches 74°C (165°F).
Coat the blanched broccoli in the remaining 15ml (1 tablespoon) of olive oil. Place on the hot griddle for 1-2 minutes until tender and slightly charred.
Arrange the grilled broccoli on a plate and place the chicken on top. Apply the lemon juice and garnish with fresh dill.
Chef's Notes
- For even cooking, ensure the chicken breast is uniformly flattened. This also allows for better searing and grill marks.
- Don't overcook the broccoli during blanching. The goal is to tenderize it slightly before charring, preserving its vibrant color and slight crispness.
- Chervil has a delicate flavor that can be diminished by heat. Add it to the chicken marinade just before cooking, and consider reserving some fresh chervil for garnish.
- A cast-iron griddle pan is ideal for achieving good char marks on both the chicken and broccoli. Ensure it's properly preheated for optimal results.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat until the chicken reaches an internal temperature of 74°C/165°F.
