Set up the midweek meal challenge with a handful of ingredients and a few pantry staples.
- To marinate the chicken, place in a large bowl and squeeze over the juice of half a lemon. Add 1 tablespoon oil, rosemary and garlic to the bowl, and toss to coat the chicken.
- To make dressing, squeeze juice from remaining lemon half into a small bowl. Add mustard, honey and remaining 60ml (1/4 cup) oil. Whisk to combine. Season with salt and pepper.
- Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 1/2 minutes for soft-boiled eggs. Drain and refresh under cold water.
- Preheat a chargrill pan over high heat, then cook chicken, in 2 batches, for 1 minute each side or until cooked through. Transfer to a large bowl. Add spinach and dressing to the bowl and toss to combine. Divide salad among bowls.
- To gently crack egg shells, roll eggs on a counter. Peel shells, then carefully tear eggs in half and divide among salads. Scatter with toasted bread cubes and serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set