2 chicken breasts
Juice and zest of 2 limes
8 mint leaves, cut into thin strips
150g Greek yogurt
125g Jasmine Rice per person (alternatively use short grain rice)
Juice and zest of 2 limes
1 tbsp fresh chopped coriander
Place the breasts between 2 sheets of parchment paper and bash them with a rolling pin or a small pan until they are flattened, then season them with a little salt and pepper.
In a large bowl, mix the yogurt, mint, lime juice and zest. Add the breasts and mix them until they are thoroughly coated. Place a sheet of clingfilm over them and place in the fridge to marinate for 2-3 hours or even a whole day for the best taste, however you can of course cook the chicken straight away.
Place the chicken in an oven proof dish lying flat and cook for 12 – 15 minutes at 170c.
Wash the rice in a sieve under cold water and place into a pan. Add twice the amount of water to rice, adding a tsp of salt and bring this to a simmer, cooking for 15 minutes with the lid on. Remove the lid and cook for a further 5 minutes.
Place the lime juice and zest in a separate pan and bring to a simmer. Add the rice, coriander, 50ml olive oil and serve with the chicken.
2 chicken breasts
Juice and zest of 2 limes
8 mint leaves, cut into thin strips
150g Greek yogurt
125g Jasmine Rice per person (alternatively use short grain rice)
Juice and zest of 2 limes
1 tbsp fresh chopped coriander
Place the breasts between 2 sheets of parchment paper and bash them with a rolling pin or a small pan until they are flattened, then season them with a little salt and pepper.
In a large bowl, mix the yogurt, mint, lime juice and zest. Add the breasts and mix them until they are thoroughly coated. Place a sheet of clingfilm over them and place in the fridge to marinate for 2-3 hours or even a whole day for the best taste, however you can of course cook the chicken straight away.
Place the chicken in an oven proof dish lying flat and cook for 12 – 15 minutes at 170c.
Wash the rice in a sieve under cold water and place into a pan. Add twice the amount of water to rice, adding a tsp of salt and bring this to a simmer, cooking for 15 minutes with the lid on. Remove the lid and cook for a further 5 minutes.
Place the lime juice and zest in a separate pan and bring to a simmer. Add the rice, coriander, 50ml olive oil and serve with the chicken.
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