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Honey & mint yoghurt chicken

Name: Honey & mint yoghurt chicken
Cook time: 25 min
Yield: 4

with a warm Middle Eastern spiced salad

Ready in around 25 mins

RECIPE FACT:

To make 450 grams of honey, the bees in a colony must visit 2 million flowers and fly over 88,000 kilometres.

Nutritional Info:

Energy: 2215kj (529Kcal)
Protein: 49g
Carbohydrate: 44g
Fat: 12g
Contains: Milk, Sesame, Tree Nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210⁰C (fan bake).
1. TO MARINADE THE CHICKEN:

Remove the free-range chicken breast from their packaging. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place into a bowl with ¼ of the pot of honey & mint yoghurt, season with salt and pepper and mix and set aside until needed.
2. TO PREPARE AND COOK THE VEGETABLES:

Trim the ends of the courgette and discard then cut in half lengthways then into 1 cm halfmoons. Rinse the chickpeas in a colander under cold water and drain well. Empty the steamed kumara onto an oven tray lined with baking paper. Sprinkle over the chickpeas with a good drizzle of olive oil and the sachet of Middle Eastern spice blend and toss to coat. Cook in the pre-heated oven for 10 mins, add the courgette and cook for a further 10 mins.
3. TO PREPARE THE PARSLEY AND BABY COS:

oughly chop the Italian parsley leaves and set aside. Trim the end off the baby cos lettuce and discard any damaged outer leaves then separate the leaves.
4. TO COOK THE HONEY CHICKEN:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the marinated honey & mint yoghurt chicken and cook for 3-4 mins each side. Reduce the heat if the chicken is browning too fast.
TO SERVE:

Spread the remaining honey & mint yoghurt on to the base of the plate. Top with baby cos lettuce leaves, kumara, courgette and chickpeas and chicken. Sprinkle with chopped Italian parsley and toasted almonds.