Mediterranean Chicken with Grilled Nectarine & Lemon Labneh
Ingredients
- —300 g chicken thigh fillets
- —2 ripe nectarines
- —1 medium zucchini
- —150 g labneh
- —1 organic lemon
- —25 g unsalted pistachios, coarsely chopped
- —2 tbsp extra virgin olive oil
- —1 tsp sumac
- —1 tsp honey
- —1 tbsp fresh mint, coarsely chopped
- —1 tbsp fresh basil, coarsely chopped
- —1 handful arugula
- —Sea salt
- —Freshly ground black pepper
Instructions
Sweet, savory, and fresh flavors come together in this summery dish. Juicy grilled chicken thigh fillets are paired with warm nectarines, creamy lemon labneh, and grilled zucchini. Pistachios, fresh herbs, and a hint of sumac add extra freshness and a delightful crunch.
A surprising dish that feels light, is rich in protein, and contains healthy fats. Perfect for warm summer evenings when you want to serve something special.
Mix the chicken thigh fillets with 1 tablespoon of olive oil, sea salt, and black pepper.
Grill the chicken for 5 to 6 minutes on each side until golden brown and cooked through.
Meanwhile, cut the nectarines in half and remove the pit.
Slice the zucchini into long strips. Lightly brush the nectarine and zucchini with olive oil and grill briefly until nice grill marks appear.
Mix the labneh with the finely grated lemon zest and a small splash of lemon juice.
Spread the lemon labneh generously over two plates.
Arrange the grilled zucchini, arugula, chicken, and warm nectarines on top. Garnish with pistachios, mint, basil, a bit of honey, sumac, and a small splash of extra virgin olive oil.
Serving Tip
Delicious with grilled green asparagus or a fresh fennel-cucumber salad.
Storage Tip
Store the chicken and vegetables covered in the refrigerator for up to 2 days. Keep the labneh separate and add it only when serving.