Chicken Breasts in Cilantro Yogurt

  • Prep + Cook Time
    10 Minutes
  • Servings
    4
  • Calories
    229
  • Nutritional Information
    • 7 g FAt
    • 1 g Sat. FAt
    • 20 g CArbs
    • 3 g Fiber
    • 3 g sugars
    • 22 g proteins

Ingredients

    8oz (225g) Greek-style plain yogurt
    handful of fresh cilantro leaves, finely chopped, plus extra for garnish
    2 Tbsp. medium-hot curry powder, preferably Madras
    4 large skinless, boneless Forester Farmer’s Market® chicken breast halves  about 7oz (200g) each
    8oz (225g) baby new potatoes, halved if large
    1 Tbsp. olive oil
    sea salt and freshly ground black pepper
    1 lemon, cut into wedges

Ingredients

Preparation

    1) Preheat the oven to 400°F (200°C). Combine the yogurt, cilantro, and 1 tablespoon of the curry powder in a large bowl. Season with salt and pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes.
    2) Arrange the coated chicken pieces in a shallow roasting pan without crowding, and roast in the oven for about 30 minutes until cooked through and lightly charred.
    3) Meanwhile, put the potatoes into a separate roasting pan. Drizzle with the oil, and add the remaining curry powder. Mix together using your hands until the potatoes are evenly coated; then roast in the oven for 20 minutes or until golden.
    4) Serve the chicken and potatoes together with a sprinkling of cilantro and the lemon wedges on the side.

Preparation