• Yield: Serves 4

  • Time: 20 minutes cooking


  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons salted capers, rinsed and drained

  • 4 x 200g chicken breast fillets, skin on

  • Sea salt and cracked black pepper

  • 2 medium zucchinis (courgettes) (260g), shredded

  • 2 green (Granny Smith) apples, thinly sliced

  • 1 large fennel bulb (550g), trimmed and thinly sliced

Anchovy Dressing

  • 1/2 cup (140g) plain Greek-style (thick) yogurt

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons lemon juice

  • 1 long green chili, finely chopped

  • 2 anchovy fillets, chopped

  • 2 tablespoons finely shredded mint leaves

  • Sea salt and cracked black pepper


To make the anchovy dressing, place the yogurt, mustard, lemon juice, chili, anchovy, mint, salt, and pepper in a bowl.  Mix to combine and set aside.

Preheat oven to 400°F. Heat the oil in a large non-stick frying pan over high heat. Add the capers and cook for 2–3 minutes or until crispy. Remove with a slotted spoon and set aside. Sprinkle the chicken with salt and pepper and cook, skin-side down, for 3–4 minutes or until golden. Transfer to a baking tray lined with non-stick baking paper and roast for 12–15 minutes or until golden and cooked through.

Place the zucchini, apple, and fennel in a bowl, drizzle with the dressing and toss to combine. Slice the chicken and divide between serving plates with the salad. Top with the crispy capers to serve.

Reprinted with permission from Life in Balance by Donna Hay, © 2016. Published by Harper Collins.