Chicken Steaks

If you’re in need for a quick dinner that takes just minutes, look no further than this simple grilled chicken.  Its perfect in a salad, with roasted vegetables, jacket potato or leftover rice.  Better still I’ll save sliced up cold chicken in the fridge and add them to my boys school lunchboxes. So I always make more than I need.

For a quick and tasty salad, add sliced grilled chicken on top of shredded leaves, plenty of avocado, finely sliced red onion, sliced celery, fresh coriander, juice of a lime and a drizzle of olive oil and salt and pepper.

So quick, so simple but seriously delicious and no need to make a dressing.  Such a winner.

5/5 (1 Review)

Chicken Steaks

Prep Time


Cook Time



4 as part of a meal


  • 2 skinless chicken breasts
  • Small drizzle of olive oil
  • 3 tablespoons of balsamic vinegar
  • Optional: 1 clove garlic minced
  • Salt and pepper


  1. Marinate the chicken ideally 1 hour before and up to the night before.
  2. Simply pop the chicken in a glass container with the rest of the ingredients and rub through so the flavours are evenly dispersed. Pop the lid on and into the fridge.
  3. When ready to use bring out the chicken and turn on the stove to medium/high.
  4. Using a large frying pan add about a tablespoon or two of olive oil. Once warmed through add the chicken breasts and cook for 5-10 minutes on medium heat. Turn to cook the other side for a further 5 minutes or until cooked through.
  5. Once ready, pop the cooked chicken on a board and allow to rest for a few minutes. Then slice through and add to any meal such as pasta, cooked veggies or salads. Leftovers are great in lunchboxes.

Recipe Notes

Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.

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