Coriander chicken with minted yogurt recipe

  • Serves 4
  • 10mins to prepare and 40mins to cook
  • 321 calories / serving
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A satisfying, simple family dish ready and on the table in less than 60 minutes.

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub the lime zest and juice all over the chicken and season well. Toast the coriander seeds in a dry pan over a medium heat for a few minutes until they release their aroma. Crush in a pestle and mortar, then press all over the chicken.
    2. Heat 2tbsp of the oil in a frying pan. Add the chicken and fry for 2-3 minutes on each side, until golden. Transfer to a baking sheet and cook in the oven for 15-20 minutes, until cooked through with no pink showing.
    3. Meanwhile, cook the potatoes in boiling, salted water for 15 minutes, or until tender. Drain, transfer to a serving dish, then season and toss in olive oil. Add the spinach to the pan used to cook the potatoes and allow to wilt. Mix the yogurt with the mint and season.
    4. Thickly slice the chicken and serve on a board with the spinach, minted yogurt and new potatoes on the side.

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  • Ingredients

  • 1 lime, squeezed and zested
  • 1 x 500g (1.1lb) pack chicken breast steaks
  • 2tbsp coriander seeds
  • 30ml (2tbsp) olive oil
  • 500g (1.1lb) new potatoes
  • 200g spinach leaves, washed
  • 6tbsp low fat natural yogurt
  • 30g (1oz) fresh mint
  • Energy 1350kj 321kcal 16%
  • Fat 9g 13%
  • Saturates 2g 8%
  • Sugars 4g 4%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 22g Protein 35.8g Fibre 3.1g


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