CHICKEN MARINATED WITH YOGURT AND MINT

served with lime rice

INGREDIENTS

     +    
Marinated Chicken

2 chicken breasts

Juice and zest of 2 limes

8 mint leaves, cut into thin strips

150g Greek yogurt

 

     +    
Lime Rice

125g Jasmine Rice per person (alternatively use short grain rice)

Juice and zest of 2 limes

1 tbsp fresh chopped coriander

 

Method

     +    
Marinated Chicken

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.

     +    
Lime Rice

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.

CHICKEN MARINATED WITH YOGURT AND MINT

served with lime rice

INGREDIENTS

   +  &nbsp
Marinated Chicken

2 chicken breasts

Juice and zest of 2 limes

8 mint leaves, cut into thin strips

150g Greek yogurt

 

   +   
Lime Rice

125g Jasmine Rice per person (alternatively use short grain rice)

Juice and zest of 2 limes

1 tbsp fresh chopped coriander

 

Method

   +   
Marinated Chicken

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.

   +   
Lime Rice

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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