YOGHURT AND LIME GRILLED CHICKEN
316.1
Ingredients:
- 150g White Meat (Chicken Breast, Turkey Breast, Lean Pork)
- 1 teaspoon extra virgin olive oil (7g)
- 2 teaspoon Moroccan spice blend
- 30g low-fat Greek yogurt
- 3g lemon juice
- 20g salad leaves
- 30g onions
- 1 green chili
- Salt to taste
- 2 Lime wedges, to serve
Instructions:
- Cut 2 shallow slits in the breast, then rub salt all over the chicken.
- Combine spice mix, yogurt, lemon juice, and a pinch of salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
- Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with a hood to medium-high.) Remove chicken from the fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in the oven for 15-20 minutes until juices run clear when the thickest part of the breast is pierced with a skewer. (Alternatively, close the barbecue hood and reduce heat to medium. Cook for 15 minutes.) Rest, loosely covered with foil, for 10 minutes.
- Season grilled chicken with salt and serve with lime, salad leaves, chili, and onions.
Nutrition Facts:
- Calories: 316.1 Cal
- Protein: 39g
- Carbs: 12.9g
- Fat: 12.2g
