Spicy Chicken Breast with Arugula and Feta

Preparation (about 40 min):

Rinse arugula in lukewarm water, drain well and arrange as a small bed in a deep plate. Then clean the cherry tomatoes.

Season the chicken breast with a little bit of lemon pepper, a little bit of lemon thyme, half of the lemon zest and madras curry. Then fry them in a little olive oil on both sides, toss them, remove them and let them rest. With the residual heat of the frying pan, fry the cherry tomatoes until they burst open slightly and season with salt and pepper.

Cut the young onion into rolls and mix well with coarsely chopped dill, garlic, the remaining lemon zest and juice, honey and olive oil and season with salt and pepper. Fold in the diced feta cheese and spread everything together evenly over the prepared arugula.

Cut the chicken breasts into slices, place them on top of the rocket and feta salad and add the cherry tomatoes all around, then sprinkle with a little lemon thyme.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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