Ingredients
4 chicken breast fillets
about 700g
200g low fat natural yoghurt
1 clove garlic
finely chopped
2 tbsp whole grain mustard
2 tbsp lemon juice
Equipment
- 1 large dish
- 1 baking trays
- 1 baking paper
Instructions
- 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
Tip
I had leftover risotto in the fridge, so made risotto cakes, which went beautifully with the chicken.
Tip
Not unexpectedly, I have to scrape the ‘bits’ (mustard seeds) off the chicken for the kids to eat it, which they do happily.
Tip
If your kids also have a thing about ‘bits’, then perhaps prepare some chicken separately without the mustard.
