Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2teaspoons Chinese five-spice powder
- 1teaspoons chilli powder
- 2 Lebanese cucumbers, sliced for salad
- 1/4 cup mint leaves (for salad)
- 1/2 red onion, finely sliced (for salad)
- 4 Roma (plum) tomatoes, sliced for salad
- 4 skinless chicken breasts
- 1 lemon, juiced (for salad)
- 2teaspoons soy sauce
- 2tablespoons olive oil (save 1 tbs olive oil for salad)
- 200grams reduced-fat natural yoghurt
- 1 clove garlic, crushed
Method
Step 1 of 4
In a bowl, gently fold five-spice powder, chilli powder, soy sauce, garlic and oil through yoghurt. Coat chicken with mixture and allow to stand at least 4 hours.
Step 2 of 4
Preheat oven to 180°C. Line a baking dish with baking paper.
Step 3 of 4
Heat a non-stick frying pan over medium heat. Add chicken and cook for 2 minutes each side. Transfer to prepared baking dish and bake for 6-8 minutes, or until cooked through. Remove and allow chicken to rest for 5 minutes. Carve into thick slices.
Step 4 of 4
To make the salad gently toss all ingredients. Divide between four serving plates, then add chicken and serve.
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