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Lemon Chicken and Sundried Tomatoes

 

Category, , DifficultyIntermediate

This is one of my favourite comfort meals and one that I have tweaked from an old recipe of my mothers. It is deliciously zingy from the lemon, but with an amazing depth of flavor from the paprika and yoghurt. Serve on a bed of rice or pasta and enjoy! If you make extra it is even better the next day in a warm pita bread.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 Chicken Breasts
 2 Cloves of Garlic
 2 Lemons (juiced)
 1 tbsp Paprika (sweet, spicy or smoked as you prefer)
 1 tsp Chilli Powder (mild, medium or hot as you prefer)
 1 tbsp Olive Oil
 1 cup Sundried Tomatoes (chopped)
 1 cup Basil
 1 cup Plain Yoghurt
 Salt and Pepper (to taste)
1

Dice chicken breast and put in a bowl and marinate with garlic, lemon juice, paprika and chilli powder while you prepare rest of ingredients (although for best results it is worth doing this well beforehand, or at least for 30 minutes)

2

Fry chicken gently in the olive oil (but don’t let it get too much colour) and season to taste

3

Add sundried tomatoes to pan, along with some of the basil, any left over lemon juice and remaining marinade from chicken

4

Cook for five minutes and then turn down heat and stir in the plain yoghurt

5

Sprinkle over more of the basil, stir in and then serve over rice or pasta

6

Add remaining basil on top and enjoy!

 

Ingredients

 2 Chicken Breasts
 2 Cloves of Garlic
 2 Lemons (juiced)
 1 tbsp Paprika (sweet, spicy or smoked as you prefer)
 1 tsp Chilli Powder (mild, medium or hot as you prefer)
 1 tbsp Olive Oil
 1 cup Sundried Tomatoes (chopped)
 1 cup Basil
 1 cup Plain Yoghurt
 Salt and Pepper (to taste)

Directions

1

Dice chicken breast and put in a bowl and marinate with garlic, lemon juice, paprika and chilli powder while you prepare rest of ingredients (although for best results it is worth doing this well beforehand, or at least for 30 minutes)

2

Fry chicken gently in the olive oil (but don’t let it get too much colour) and season to taste

3

Add sundried tomatoes to pan, along with some of the basil, any left over lemon juice and remaining marinade from chicken

4

Cook for five minutes and then turn down heat and stir in the plain yoghurt

5

Sprinkle over more of the basil, stir in and then serve over rice or pasta

6

Add remaining basil on top and enjoy!

Lemon Chicken and Sundried Tomatoes

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