Mustard chicken

Serves:

Ingredients

• 4 chicken breast fillets (about 700g)
• 200g tub low fat natural yoghurt
• 1 clove garlic, finely chopped
• 2 teaspoons whole grain mustard
• 2 teaspoons lemon juic

Method

• Slice chicken breast fillets into about four even sized pieces.
• Place in a single layer in a large dish and add yoghurt, garlic, mustard and lemon juice.
• Stir well to coat chicken in marinade.
• Marinate in fridge for at least 1 hour.
• Preheat oven to 180°C.
• Line two baking trays with baking paper.
• Place chicken on lined trays. Bake for 15-20 minutes until cooked through.
• Serve chicken with steamed rice or small roasted potatoes and a salad.

Notes:

• I had leftover risotto in the fridge, so made risotto cakes, which went beautifully with the chicken.
• Not unexpectedly, I have to scrape the ‘bits’ (mustard seeds) off the chicken for the kids to eat it, which they do happily.
• If your kids also have a thing about ‘bits’, then perhaps prepare some chicken separately without the mustard.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note