Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 19.64 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2 red capsicums, deseeded, thickly sliced
- 2 yellow capsicum, deseeded, thickly sliced
- 1/2 cup coriander, chopped
- 2teaspoons ground coriander
- 2 red onions, cut into wedges
- 2tablespoons small continental parsley leaves (to garnish)
- 4 wholemeal Lebanese breads, quartered
- 5milliliter virgin olive oil spray
- 1/4teaspoons dried chilli flakes
- 2teaspoons mild paprika
- 1/4 cup lemon juice
- 2tablespoons olive oil
- 200grams low fat Greek-style yoghurt
- 4 chicken thigh fillets, halved
- 4 cloves garlic, crushed
Nutrition per serving
1620kJ
Protein
25.5grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine three-quarters of the garlic, fresh coriander, spices, chilli and 1 tbs oil in a large bowl. Add chicken and turn to coat. Set aside.
Step 2 of 6
Heat a large chargrill pan over high heat. Spray capsicum and onion with oil. Cook, turning occasionally, for 8-10 minutes or until charred and tender. Transfer to a bowl.
Step 3 of 6
Spray bread with oil. Cook on same pan for 2-3 minutes or until charred and warmed through.
Step 4 of 6
Cook chicken in same pan, turning, for 15 minutes or until browned and cooked through.
Step 5 of 6
Combine yoghurt, 1 tbs juice and remaining garlic in a small bowl.
Step 6 of 6
Break some of the bread and add to capsicum salad with remaining juice and oil. Toss to combine well. Serve chicken with salad, bread and yoghurt. Garnish with parsley.
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