Lemon Chicken with Pea and Pita Salad and Yoghurt Dressing
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 17, 2016.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 17, 2016.
Lemon and Yoghurt bring out the best in the chicken.
Ingredients
Lemon Chicken
- 450g chicken thighs
- Zest of 1/2 a lemon
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon runny honey
- 1/2 teaspoon salt
- 2 teaspoons olive oil
Pea and Pita Salad
- 1 packet garlic pita breads, cut into eight wedges
- 1 1/2 cups frozen peas, defrosted
- 1/2 telegraph cucumber, cut in half lengthwise and thinly sliced
- 1/2 iceberg lettuce, leaves roughly torn
- 2 tomatoes, diced 1cm
- 3 tablespoons torn mint leaves (optional, adults)
- 2 teaspoons olive oil
Yoghurt Dressing
- 1/2 cup natural yoghurt
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon honey
Steps
-
oven to 180°C. Line an oven tray with baking paper.
-
Pat chicken dry with paper towels and cut into 1.5cm strips. Add to a medium bowl along with remaining lemon chicken ingredients (except second measure of oil) and toss to coat. Set aside to marinate at room temperature.
-
Place cut pita breads on prepared tray and roast for 14–18 minutes, or until golden brown and crunchy. Remove from oven and allow to cool slightly.
-
While pitas are roasting, prepare the rest of the salad. Add remaining salad ingredients to a bowl. Season with salt and pepper and toss to combine.
-
Mix all yoghurt dressing ingredients together in a small bowl and set aside.
-
Heat second measure of oil in a large fry-pan on medium heat. Fry chicken for about 3 minutes each side or until golden brown and cooked through. Reduce heat if chicken browns too quickly.
-
Divide salad and pitas between plates, top with lemon chicken and a drizzle of yoghurt dressing.
Nutritional Information
| Energy |
2396 kj 573 kcal |
|---|---|
| Protein | 27.8g |
| Carbohydrate | 37.7g |
| Fat | 34.7g |