What a combination! Roasted or grilled chicken with blueberries, fresh coriander, purple and lemon basil, rucola and beetroot leaves


2 big chicken breast (from small producers)


Roko's blueberries
beetroot leaves
purple and lemon basil
olive oil
butter or ghee


1. Cut chicken breasts intro strips and spice it with a pinch of salt, grated nutmeg, lemon, olive oil, purple and lemon basil and coriander. Leave it on the counter for a couple of hours (add some soy sauce if desired).

2. Rinse all leafy vegetables and spices under water. Place the marinated chicken and blueberries in a refractory baking tray, and cover it with olive oil and butter.


3. Place it in the oven or bake it on a grilled pan (on butter). If you bake it in the oven, preheat the oven to 200 ° C.

4. Once the meat gets gold and crusty take it out of the oven (20 minutes) or pan and let it cool down. Season it with green vegetables, fresh blueberries, olive oil and lemon juice.

P. S. A little bit of grilled shrimps to spike up your salad – also welcomed ;)

Recipe by: Jelena Iva Nikolić

Photos by: Sanjin Kaštelan

Nothing would taste the same without them: Roko’s Blueberries

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