zoom Marinated chicken with hot tomato & bean salad

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    Marinated chicken with hot tomato & bean salad

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    Marinated chicken with hot tomato & bean salad

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    100g low-fat Greek yogurt
    2 cloves garlic, crushed
    1½ tsp cumin seeds, lightly crushed
    ½ x 28g pack coriander, chopped
    Pack 6 essential Chicken Thigh Fillets
    450g pack classic vine tomatoes, chopped
    400g can essential Red Kidney Beans, drained and rinsed
    1½ tsp Bart Infusions Chilli Paste
    1 tsp red or white wine vinegar
    1 tbsp clear honey 


    1. Preheat the grill to high. Line a baking tray with foil. Combine the yogurt, garlic, cumin and half the coriander in a bowl. Halve the chicken thighs, sandwich between 2 sheets of clingfilm and beat with a rolling pin to flatten slightly. Turn the chicken in the yogurt mixture. Leave for 5 minutes. Space apart on the tray and grill for 10-12 minutes, turning once until cooked through, the juices run clear and there is no pink meat.

    2. Meanwhile, combine the tomatoes, beans, chilli paste and remaining coriander in a saucepan and heat gently for a couple of minutes until hot. Remove from the heat and stir in the vinegar and honey. Serve with the chicken.

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