160g chicken breast
for the marinade:
2 tsps olive oil
1 garlic clove, finely chopped
½ tsp paprika
½ tsp Italian seasoning
½ tsp sea salt
for the salad:
a large handful of romaine lettuce, roughly chopped
a small handful of flat-leaf parsley, finely chopped
120g cucumber, chopped
5 cherry tomatoes, halved
25g green or black pitted olives
for the dressing:
1 tsp olive oil
the juice of ½ a lemon
1 tsp sumac or lemon zest, finely grated
¼ tsp sea salt
¼ tsp ground black pepper

Place the marinade ingredients in a bowl and stir well. Spoon the marinade over the chicken and massage in gently.

Place a non-stick frying pan over a medium/low flame. Add the chicken and cook for 5 minutes, then turn over and cook for 5 minutes, or until thoroughly cooked.

Mix the dressing ingredients in a bowl.

Assemble the salad ingredients in a bowl and mix well. Top with the chicken.

Drizzle the dressing over the chicken and salad. Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.