This fresh and flavorful chicken dish is light, healthy, and easy to make! The chicken is marinated in lemon juice and olive oil for a zesty kick, then pan-fried until golden. It’s served with a creamy Greek yogurt sauce filled with fresh herbs, spring onions, cucumber, and a little heat from green chili. Perfect for a quick meal!
Ingredients Needed:
- 6 skinless chicken breasts
- juice of 2 lemons
- 75 millilitres olive oil
- 500 grams Greek yoghurt
- 6 thin spring onions (or 4 fat ones)
- 1 fresh green chilli
- 2 cloves garlic
- ½ cucumber (peeled and cut into cubes)
- 3 tablespoons chopped fresh coriander
- 3 tablespoons chopped mint
How To Make Chicken With Spring Onions, Chilli and Greek Yogurt?
- Marinate the Chicken: Slice each chicken breast into 3 thin strips. Place in a bowl or freezer bag. Add lemon juice, 3 tablespoons of olive oil, salt, and pepper. Mix well and let it marinate while preparing the yogurt sauce.
- Make the Yogurt Sauce: In a bowl, combine Greek yogurt, spring onions, chopped chili, minced garlic, cucumber, and most of the coriander and mint. Season with salt to taste and mix well.
- Cook the Chicken: Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Remove chicken from the marinade and cook for 3-5 minutes on each side until golden and fully cooked. Pour in half of the marinade at the last minute for extra flavor.
- Serve: Transfer the chicken to a plate. Spoon the yogurt sauce into a bowl and sprinkle with the remaining herbs. Serve with the chicken and enjoy!
Recipe Tips:
- Slice the chicken evenly: Cut each chicken breast into thin, even pieces so they cook quickly and evenly without drying out.
- Marinate for extra flavor: Let the chicken sit in the marinade for at least 30 minutes (or up to 2 hours) to absorb more flavor.
- Don’t overcrowd the pan: Cook the chicken in batches if needed to get a nice golden color. If the pan is too full, the chicken will steam instead of browning.
- Taste and adjust the yogurt sauce: Before serving, taste the sauce and add more salt, lemon juice, or herbs if needed to balance the flavors.
- Use fresh herbs for the best taste: Fresh coriander and mint make the dish taste light and fresh. Avoid dried herbs, as they won’t give the same fresh flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken cool to room temperature. Store the chicken and yogurt sauce separately in airtight containers in the fridge for up to 3 days. The yogurt sauce may thin out over time but will still be good to eat.
- Reheat: Heat a pan over medium heat, add a splash of olive oil, and warm the chicken for 3-4 minutes, turning occasionally.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 180mg
- Potassium: 550mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 40g
Try More Nigella Lawson Recipes:
- Nigella Chicken with Red Grapes and Marsala
- Nigella Chicken In A Pot with Lemon and Orzo
- Nigella Chicken with Garlic Cream Sauce
Nigella Chicken With Spring Onions, Chilli and Greek Yogurt
Description
This fresh and flavorful chicken dish is light, healthy, and easy to make! The chicken is marinated in lemon juice and olive oil for a zesty kick, then pan-fried until golden. It’s served with a creamy Greek yogurt sauce filled with fresh herbs, spring onions, cucumber, and a little heat from green chili. Perfect for a quick meal!
Ingredients
Instructions
- Marinate the Chicken: Slice each chicken breast into 3 thin strips. Place in a bowl or freezer bag. Add lemon juice, 3 tablespoons of olive oil, salt, and pepper. Mix well and let it marinate while preparing the yogurt sauce.
- Make the Yogurt Sauce: In a bowl, combine Greek yogurt, spring onions, chopped chili, minced garlic, cucumber, and most of the coriander and mint. Season with salt to taste and mix well.
- Cook the Chicken: Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Remove chicken from the marinade and cook for 3-5 minutes on each side until golden and fully cooked. Pour in half of the marinade at the last minute for extra flavor.
- Serve: Transfer the chicken to a plate. Spoon the yogurt sauce into a bowl and sprinkle with the remaining herbs. Serve with the chicken and enjoy!
Notes
- Slice the chicken evenly: Cut each chicken breast into thin, even pieces so they cook quickly and evenly without drying out.
- Marinate for extra flavor: Let the chicken sit in the marinade for at least 30 minutes (or up to 2 hours) to absorb more flavor.
- Don’t overcrowd the pan: Cook the chicken in batches if needed to get a nice golden color. If the pan is too full, the chicken will steam instead of browning.
- Taste and adjust the yogurt sauce: Before serving, taste the sauce and add more salt, lemon juice, or herbs if needed to balance the flavors.
- Use fresh herbs for the best taste: Fresh coriander and mint make the dish taste light and fresh. Avoid dried herbs, as they won’t give the same fresh flavor.
Nigella Chicken With Spring Onions, Chilli and Greek Yogurt