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Lemon & Yoghurt Chicken

Lemon & Yoghurt Chicken

with Zucchini Pilaf

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Tonight, we’re bringing the hustle and bustle of a Marrakech night market to your kitchen. They’re just packed with the freshest, most seductively well-spiced food for miles around. Perfect deep, rich, chargrilled chicken is the inspiration for this lemon and yoghurt spiced chicken, with this zesty zucchini pilaf.

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1

lemon

1 tub

Greek-style yoghurt

(ContainsMilk)

4 fillet

free range chicken breast

1

brown onion

2 clove

garlic

1 bunch

coriander

1 bag

baby spinach leaves

2

zucchini

2 packet

basmati rice

1 cube

chicken stock

Not included in your delivery

1 tbs

olive oil

2.75 cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2400 kJ
Fat24.9 g
of which saturates7.1 g
Carbohydrate39.6 g
of which sugars8.4 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium157 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Sieve
Bowl
Saucepan
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, juice the lemon, and slice the chicken breast in half horizontally. Finely chop the brown onion, peel and crush the garlic, and chop the coriander leaves and stalks separately. Wash the baby spinach leaves, cut the zucchini into 1 cm pieces, rinse the basmati rice well, and crumble the chicken stock.

2

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.

3

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.

4

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.

5

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

6

To serve, divide the zucchini pilaf between plates and top with the sliced yoghurt chicken and remaining coriander. Dollop with the lemony yoghurt. Enjoy!