Serves 2
Ingredients
- kale 150g
- broccoli 300g
- zucchini small 2 pieces
- olive oil 1 tablespoon
- salt ¾ teaspoon
- black pepper ½ teaspoon
- chicken breast 400g
- garlic cloves 2 pieces
- olive oil 1 tablespoon
- chilli powder 2g
- paprika powder 2g
- cumin powder 2g
- coriander powder 2g
- black pepper ½ teaspoon
- Greek yoghurt 100g
- lemon 1 piece
- ketchup 15g
- tomato paste 15g
- salt 1 teaspoon
Method:
- Place the chicken breasts in a bowl and mix well with the marinade ingredients: peeled and crushed garlic, olive oil, chilli, paprika, cumin, coriander, black pepper, 1-2 tablespoon of lemon juice, ketchup and tomato paste (all except salt). Let marinate at room temperature for 10 minutes.
- Rinse kale leaves, broccoli and zucchini. Tear kale leaves to pieces, discarding the hard stem. Separate broccoli into small florets. Halve the zucchini and cut into pieces.
- Preheat the oven to 200°C. Transfer the chicken and marinade to an oven casserole. Season with salt. Bake in the oven for 20–25 minutes until cooked through.
- Meanwhile, heat a large pan over high heat and add oil. Fry the vegetables until crisp, for about 5 minutes. Season with salt and pepper.
- Divide the vegetables between two plates and top with baked yoghurt chicken.
Recipe from Hello Chef
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