A deliciously light lunch or dinner that can be prepared quickly and easily on hot summer days. I have suggested 4 hours marinating time, however if you're in a rush 30 mins will still give you a great flavour.
Preparation Time: 5 minutes plus 4 hrs or overnight marinating time
Cooking Time: 10 minutes
Marinade 60 ml extra virgin olive oil
60 ml apple cider vinegar
30 ml soy sauce
15 ml lemon juice
1/2 tsp vegemite
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tbs dijon mustard
1 tsp salt
1 tsp pepper
1 tsp garlic
1/3 cup brown sugar
In a small bowl add all the ingredients for the marinade and stir to combine.
Place your chicken and marinade in a leak proof container or ziploc bag and set aside in the fridge until marinated.
Remove chicken from container/bag and place into a frying pan on medium heat turning occasionally until cooked through. Be aware that there is sugar in the marinade so if you cook it any higher than medium you may end up burning the marinade.
Once the chicken is cooked leave it to rest while you prepare your salad cup. Rinse a leaf of lettuce and place your salad ingredients inside. Slice your chicken and add it to your lettuce cup.