Waitrose and Partners
Grilled lemon & oregano chicken

Grilled lemon & oregano chicken

Succulent chicken in a Greek-inspired coating is grilled simply and served with minted yogurt and salad for a speedy but satisfying supper.

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  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 500g pot No.1 Natural Strained Greek Fat Free Yogurt
  • 1 unwaxed lemon, zested, then halved
  • 2 cloves garlic, finely grated or crushed
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 4 British chicken breast fillets
  • ½ x 25g pack mint, leaves finely chopped
  • ½ cucumber, thinly sliced, to serve
  • ½ iceberg lettuce, shredded, to serve
  • Pinch sumac, to serve (optional)
  • Flatbreads, rice or cooked new potatoes, to serve

Method

  1. 1 Place half the yogurt into a bowl with the lemon zest, garlic, oregano, coriander and some seasoning. Add the chicken, then set aside to marinate for 10 minutes.

  2. Preheat the grill to medium and place the chicken on a grill rack (discard the remaining marinade). Cook for 10-15 minutes each side, until golden and cooked through, with no pink meat and juices that run clear.

  3. Meanwhile, squeeze a little juice from half a lemon into the remaining yogurt. Stir in the mint and season to taste. Cut the remaining lemon half into 4 wedges.

  4. Slice the chicken and serve over flatbread, potatoes or rice, with the minted yogurt, cucumber, lettuce, a sprinkling of sumac, if using, and the lemon wedges.

Cook’s tip

Keep the grill at a medium temperature so the coating gently browns as the chicken cooks through.

Nutritional

Typical values per (excluding flatbreads, rice or potatoes) when made using specific products in recipe

Energy

1,611kJ/ 381kcals

Fat

6.1g

Saturated Fat

1.5g

Carbohydrates

11g

Sugars

5.5g

Fibre

2.5g

Protein

70g

Salt

0.6g

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