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Marinated chicken with hot tomato & bean salad
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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.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in September 2018.