Main and Side
Oregano Chicken with Black-Eyed Pea Salad
Aegean-style black-eyed pea salad with olive oil and oregano-grilled chicken.
- Gluten-free
- Prep
- 10 min
- Cook
- 40 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 cup (200 ml) black-eyed peas
- 6 cups (1200 ml) water
- 1½ tsp salt
- 1 red onion
- 1 clove garlic
- ½ bunches parsley
- ½ bunches dill
- 5 tbsp olive oil
- 3 tbsp lemon juice
- 500 g chicken breast
- 1 tsp dried oregano
- 1 pinch black pepper
Method
- Rinse the black-eyed peas and bring them to a boil in water. Skim off the foam, reduce the heat and simmer for about 30–35 minutes until tender but still holding their shape. Add some of the salt during the last 5 minutes, then drain.
- While they cook, thinly slice the red onion, crush the garlic and chop the parsley and dill.
- Mix the warm peas with the onion, garlic, herbs, most of the olive oil, most of the lemon juice and a little salt.
- Slice the chicken breasts in half horizontally and coat with the rest of the olive oil, lemon juice, the oregano, the rest of the salt and the pepper.
- Cook the chicken in a grill pan over medium-high heat for about 5–6 minutes per side, until the internal temperature reaches 74°C. Serve with the black-eyed pea salad.