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Garlic and yogurt marinated chicken recipe
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A light and easy weekday supper with the fresh flavours of a summer holiday. Chicken is marinated in yogurt and garlic making it extra tender and flavoursome, and served with waxy new potatoes singing with the scent of lemons. See method
Ingredients
For the chicken
- 150g (5oz) thick Greek yogurt
- 1½ tbsp olive oil
- 1 clove garlic, crushed
- 2tbsp parsley, finely chopped, plus extra for garnish
- few sprigs of thyme, leaves snipped
- 425g pack Tesco mini chicken fillets
For the potatoes
- 500g (1lb) new potatoes
- 1 lemon, zested
- freshly ground black pepper
- mixed salad
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
2850kj
677kcal
34%
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Fat
21g
30%
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Saturates
8g
39%
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Sugars
7g
8%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 42.8g
Protein 76.9g
Fibre 4g
Method
- In a bowl, mix together the yogurt, half a tablespoon of oil, the garlic and herbs. Add the chicken fillets, cover and leave to marinate for a couple of hours or overnight.
- Preheat the grill. Place the chicken and its marinade into a foil-lined grill pan. Cook for about 8 minutes until cooked through, with no pink showing, then wrap in the foil and leave to rest for a couple of minutes.
- Meanwhile, boil the potatoes until tender, drain, smash roughly with a fork and stir in the remaining olive oil and the zest. Season to taste and garnish with some parsley leaves.
- Serve the chicken with the potatoes and some salad.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.