Citrus and Chicken Bowl
9,0 / 10
ready in 40 min.
Mix the paprika with 2-3 tbsp oil, salt and ground black pepper and brush over the chicken. Fry gently in a non-stick pan over a low heat for around 10 minutes until cooked through. Put to one side and leave to cool in the pan.
Mix the orange juice with the remaining oil, the balsamic vinegar and the dill and season to taste with salt and ground black pepper.
Cut the chicken into pieces, mix through the dressing together with the other salad ingredients, and serve.