Ingredients
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4 chicken breastsbutterflied
-
juice of ½ lemon
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1 tbsp finely chopped fresh dill
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1 tbsp finely chopped fresh parsley
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1 tbsp finely chopped fresh mint
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1 large cucumberroughly chopped
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¼ red onionfinely chopped
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200g natural yoghurt
-
oli, salt and pepperas needed
Directions
Juicy grilled chicken breast finished with lemon and fresh herbs, served over a cool, creamy cucumber and yoghurt salad. Simple, light and perfect for an easy midweek meal or relaxed summer plate.
Ingredients
| 4 chicken breasts | |
| juice of ½ lemon | |
| 1 tbsp finely chopped fresh dill | |
| 1 tbsp finely chopped fresh parsley | |
| 1 tbsp finely chopped fresh mint | |
| 1 large cucumber | |
| ¼ red onion | |
| 200g natural yoghurt | |
| oli, salt and pepper |
Steps
|
1
|
Brush the butterflied chicken breasts with olive oil and season evenly with salt and pepper. Scatter half of the chopped dill, parsley and mint over the chicken. |
|
2
|
Place the chicken onto the enamel tray. Place the wire rack on the glass turntable in your Air Fry Combination Microwave Oven, then pop the enamel tray on top. Cook using the Grill 3 function for 9–12 minutes, depending on thickness, until cooked through and lightly charred, turning once if needed. |
|
3
|
While the chicken cooks, combine the cucumber, red onion, dill and yoghurt in a bowl, then season lightly with salt and pepper. |
|
4
|
Remove the chicken from the microwave and immediately drizzle with lemon juice and the remainder of the chopped herbs. |
|
5
|
Serve the grilled chicken on a bed of the yogurty cucumber salad. |
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