Nigella Lawson's lemon chicken with 'no cook' yogurt sauce is a 'stand by' spring recipe
Billed by Nigella Lawson as a go-to springtime staple, this refreshing dish includes a lemony chicken with a no cook yogurt sauce.
If you're looking for a refreshing and healthy dinner to make this spring, this recipe from Nigella Lawson could be the perfect match.
The British chef said this lemon chicken with spring onions, chili and Greek yogurt is an "old and beloved standby" spring recipe of hers.
Using Mediterranean-inspired sauces such as tsatsiki, she prepares healthy chicken to dip into her no cook sauce.
It is the perfect light and healthy dish to welcome the warm weather. Other recipes perfect for this time of year includes primavera pasta salad, pea and mint risotto, puttanesca pasta, potato salad and egg salad.
READ MORE: Nigella Lawson celebrates spring with 'easy' to make 'addictive' pasta salad
Nigella Lawson's lemon chicken recipe
Ingredients
- 6 skinless chicken breasts
- juice of 2 lemons
- 75 millilitres olive oil
- 500 grams Greek yoghurt
- 6 thin spring onions (or 4 fat ones)
- 1 fresh green chilli
- 2 cloves garlic
- ½ cucumber (peeled and cut into cubes)
- 3 tablespoons chopped fresh coriander
- 3 tablespoons chopped mint
Don't miss...
Gordon Ramsay's pea and mint risotto is a refreshing recipe for spring
Potato salad with eggs is 'tangy' and 'creamy' thanks to a special ingredient
Puttanesca pasta recipe with 'no cook sauce' is the perfect spring dinner
Instructions
- Open out each chicken breast, and cut into about 3 lengthways so that you have thinner, smaller pieces. Put them into a freezer bag, or dish, with the lemon juice and 3 tablespoons of oil, and season with salt and pepper. Meanwhile, get on with the sauce.
- Tip the yogurt into a large mixing bowl and, letting everything drop on top of it, slice the spring onions finely and deseed and chop the chilli finely, too.
- Peel and mince the garlic into the yogurt and also add the peeled cubed cucumber and most of the freshly chopped coriander and mint, reserving a little to sprinkle on top later.
- Mix all these ingredients together, and taste for seasoning; I like to add a fair bit of salt. Pour the 2 remaining tablespoons of olive oil into a large pan to heat up.
- Take the chicken out of the marinade and fry for 3-5 minutes a side or until golden outside in parts, and wholly cooked through. At the last minute, tip in about half of the lemony marinade to add sharpness and gloss.
- Remove the chicken pieces to a serving dish, and scrape the yogurt mixture into bowl, with a spoon to dollop, and sprinkle with the remaining chopped herbs.
This recipe was originally published on Nigella Lawson's website.