Chicken

1 tsp (5 ml) sunflower or olive oil

2 chicken breasts on the bone, skin removed

⅓ cup (80 ml) Rooibos tea

1 bay leaf

Salad

½ tbsp (7,5 ml) prepared mild mustard

3 tbsp (45 ml) lemon juice or white grape vinegar

1 tsp (5 ml) sugar or honey

3 tbsp (45 ml) sunflower or olive oil

½ tsp (2,5 ml) dried origanum

black pepper to taste

100 g broccoli, cut into florets or thin green beans, halved

1 cup (250 ml) frozen peas, rinsed

¼ cucumber, halved and sliced

large handful mixed lettuce leaves

1. Chicken: Heat the oil in a large frying pan over a medium heat and fry chicken on both sides until golden brown.
2. Reduce heat, add tea and bay leaf. Cover with a lid. Simmer for 20-25 minutes or until just cooked. Spoon out and allow to cool. (Freeze the pan juices and use as a stock for another meal.) Remove the bones from the chicken and shred the meat.
3. Salad: Mix mustard, lemon juice, sugar, oil and origanum and season with pepper. Pour some of this mixture over the chicken to marinade the cooked meat.
4. Pour boiling water over the broccoli or beans and peas. Allow to stand for 7-10 minutes or until cooked. Drain and repeat if necessary. Rinse well to cool.
5. Toss the cooked veggies and chicken with cucumber and lettuce and serve with the remaining dressing.
6. If you are packing the salad into a lunch box, keep the lettuce and extra salad dressing separate until you are ready to eat. Enjoy with leftover cooked veggies such as butternut, sweet potato or corn or a slice of wholewheat bread.

1. Although dried herbs are convenient, fresh herbs like origanum, rosemary and thyme will be delicious in this recipe.
2. Use this method to cook chicken for any dish. It is easy and the chicken stays juicy.