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Lemon & Herb Yoghurt Chicken

Lemon & Herb Yoghurt Chicken

A simple yoghurt marinade keeps chicken tender, with fresh lemon and herbs doing most of the work.

Prep Icon
Prep
10 mins
Serving Icon
Serving
2 servings
Recipe Type
Marinade / main
Recipe Main Image

Ingredients

•  125 g plain yoghurt

•  350 g boneless chicken breast, cut into strips

•  1 tbsp lemon juice

•  1 garlic clove, finely grated

•  1 tsp herbes de Provence

•  1 tbsp olive oil, for cooking

Shop This Recipe

ORGANIC PLAIN YOGURT 4X125G (#114583)

$7.90

FROZEN CHICKEN LEG BONELESS SKIN ON 2KG (#80234)

$9.30

ORGANIC LEMON 230G (#125906)

$7.70

ORGANIC CHOPPED GARLIC 75G (#122842)

$10.40

HERBES DE PROVENCE 45G (#122519)

$4.80

ORGANIC EXTRA VIRGIN OLIVE OIL 50CL (#117978)

$14.50

Instructions

1. Make the marinade: Stir together the yoghurt, lemon juice, garlic and herbes de Provence.

2. Coat the chicken: Add the chicken strips, toss well and refrigerate for 20–30 minutes, if time allows.

3. Cook: Heat the olive oil in a non-stick pan. Shake off excess marinade and cook the strips over medium heat, turning, until golden and cooked through, about 8–10 minutes depending on thickness.

4. Serve: Serve with a green salad or warmed flatbread. Chicken should reach an internal temperature of 74°C.

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