Minted Lime & Yoghurt Chicken Breasts

4-6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"I wrote down this recipe years back and only ever made this once. I think originally I wrote down the recipe from an A.B.C radio program whilst traveling. I have decided to post the recipe to here as I am wanting to make this again."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (202.7 g)
  • Calories 324.6
  • Total Fat - 17.7 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 59.5 mg
  • Sodium - 84.4 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 1.4 g
  • Protein - 25.2 g
  • Calcium - 153.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.1 mg

Step 1

Put the yogurt into a bowl with the chopped mint, lime juice and zest, coriander, spring onion and olive oil.

Step 2

If need you can adjust the seasoning with a little salt and pepper.

Step 3

Carefully coat each of the chicken breast with the yogurt mixture then place the chicken breasts onto a baking tray with a sheet of grease proof paper; cover with some glad wrap and allow them to marinate for up to 4-6 hours in the fridge.

Step 4

To cook the breasts; remove the glad wrap and sprinkle a little olive oil over the chicken, place breasts on the tray in the oven & set to 180c ; (350 f) and cook for 25 to 30 minutes, or until the chicken is cooked.

Step 5

Serve with a salad or rice....or how your family likes.

Tips & Variations


No special items needed.

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