Lemon & Yoghurt Chicken

In a medium bowl combine the half the lemon juice and a third of the Greek yoghurt. Season with salt and pepper then add the chicken breast and toss to coat well. Set aside the chicken to marinate while you prepare the rice.

Heat the olive oil in a medium saucepan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until soft. Add the garlic, coriander stalks and zucchini. Season with salt and pepper then add the basmati rice and stir to coat the grains. Add the hot water and the crumbled chicken stock and bring to the boil. Reduce to a simmer, covered, for 10 minutes, or until the rice is tender. Stir through the baby spinach and half the coriander leaves. Remove the pan from the heat.

Meanwhile, heat a dash of olive oil in a medium ovenproof frying pan over a medium-high heat. Shake off the excess yoghurt from the chicken before adding to the pan. Cook for 2 minutes on each side. Transfer the frying pan to the oven and cook for 10 minutes. Cut into 1cm thick slices. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.

In a small bowl combine the remaining yoghurt and lemon juice. Season with salt and pepper.