Grilled lemon & oregano chicken

Name: Grilled lemon & oregano chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g 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; 25 g 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

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

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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

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.
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.
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.
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.