BBQ Chicken Around The World (Part 5) - Dill yogurt sauce, Paillard of chicken with lemon & herbs

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Dill yogurt sauce

Mix 6 tbsp Greek-style yogurt with 3 tbsp mayonnaise. Stir through a few finely chopped dill sprigs and some seasoning. Chill until ready to serve.

Tomato, red onion & cucumber salad

Roughly chop 6 large vine tomatoes, finely slice 1 red onion, then peel, deseed and thickly slice 1 cucumber. Toss everything together in a large bowl, then squeeze over juice ½ lemon and some seasoning just before serving.

Per serving 323 Kcals, Protein 31g, Carbs 1g, Fat 21g, Sat Fat 5g, Fiber none, Sugar none, Salt 0.3g

Description: Greek chicken kebab

Greek chicken kebab

Paillard of chicken with lemon & herbs

Paillard is a French term, meaning a piece of meat that has been pounded until thin and flat, then cooked quickly. It’s a great way to barbecue chicken breasts, as it ensures they won’t dry out.

·         Serves 6 

·         Prep 15 mins plus 2 hrs marinating 

·         Cook 5 mins

Ingredient

·         6 skinless chicken breasts

·         2 tbsp olive oil

·         ½ tbsp balsamic vinegar

·         140g bag rocket

·         25g/1oz Parmesan

·         Lemon wedges

For the marinade

·         2 garlic cloves

·         3 rosemary sprigs, leaves finely chopped

·         6 sage leaves, finely shredded

·         Zest 1 lemon and juice of ½ 3 tbsp olive oil

Recipe

1.    Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.

2.    To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground blackpepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.

3.    Heat the barbecue. Once the flames have died down, spread the coals out  to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.

4.    Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Per serving 240 Kcals, Protein 32g, Carbs 1g, Fat 12g, Sat Fat 3g, Fibre none, Sugar 1g, Salt 0.3g

Description: Paillard of chicken with lemon & herbs

Paillard of chicken with lemon & herbs

 
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