Solo: Marjoram & Tomato Chicken

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Solo: Marjoram & Tomato Chicken

Chicken is sautéed in a tasty mixture of marjoram, tomato and garlic and served with a side of green salad and broccoli.

Ingredients to serve 1

  • 1½ x free range chicken breasts
  • 4 x short bamboo skewers
  • ½ tbsp x dried marjoram
  • ½ tbsp x tomato paste
  • 1½ tbsp x olive oil (for chicken marinade)
  • ½ clove x garlic – crush, peel and chop finely
  • 25g x mixed salad leaves
  • ½ tbsp x lemon juice
  • 1¼ tbsp x olive oil (for salad dressing)
  • ¼ head x broccoli – break into large florets
  • butter, olive oil, salt & pepper (from your pantry)


Step 1

Cut chicken breasts into strips lengthways – about 4 strips per breast. In a large, flat bowl, combine dried marjoram with chopped garlic, tomato paste, olive oil (quantity for chicken marinade above) and some freshly ground salt and pepper. Add chicken strips and coat generously with the marinade. Thread coated chicken onto bamboo sticks. Heat a little olive oil in a large frying pan (medium heat). Cook chicken skewers for 3-4 minutes on each side.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add the broccoli and cook for no longer than 2 to 3 minutes. You want the broccoli to be slightly crunchy. Drain and add a few knobs of butter and a little freshly ground sea salt. Keep warm.

Step 3

Juice the lemon and mix lemon juice, olive oil (quantity for the salad dressing above), freshly ground salt and pepper to make the salad dressing. Throw the salad leaves in a bowl along with the dressing and toss until leaves are coated.

Step 4

To serve, place the chicken skewers on the plate and add a serving of broccoli and salad on the side.