Zest and juice of 1 lime
A little olive oil
2 chicken breasts, cut into strips
Salt and pepper, to season
150g yogurt
½ tsp turmeric
50g mixed toasted seeds
50g toasted flaked almonds
50g pine nuts
50g pumpkin seeds
50g sunflower seeds
In a bowl, mix together the lime zest and juice, olive oil, chicken strips, yogurt, turmeric, salt, and pepper.
Leave the chicken to marinate for 2–3 hours.
After marinating, roll the chicken strips in the seed and nut mixture until well coated.
To cook:
Oven method: Place on a tray and cook at 160°C for approx. 12 minutes, until just cooked through.
Pan-fry method: Pan-fry on both sides for 2–3 minutes until caramelised, then transfer to the oven and finish cooking for a further 8–10 minutes at 160°C.
Serve hot.
Zest and juice of 1 lime
A little olive oil
2 chicken breasts, cut into strips
Salt and pepper, to season
150g yogurt
½ tsp turmeric
50g mixed toasted seeds
50g toasted flaked almonds
50g pine nuts
50g pumpkin seeds
50g sunflower seeds
In a bowl, mix together the lime zest and juice, olive oil, chicken strips, yogurt, turmeric, salt, and pepper.
Leave the chicken to marinate for 2–3 hours.
After marinating, roll the chicken strips in the seed and nut mixture until well coated.
To cook:
Oven method: Place on a tray and cook at 160°C for approx. 12 minutes, until just cooked through.
Pan-fry method: Pan-fry on both sides for 2–3 minutes until caramelised, then transfer to the oven and finish cooking for a further 8–10 minutes at 160°C.
Serve hot.
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