Mustard chicken

Mustard chicken




  • 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


  • 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.


  • 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


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