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Super Simple Herb Chicken



Prep/ Cook Time:

25 Minutes


2 Servings


  • 300g of chicken breasts

  • 150g of low fat Greek yoghurt

  • 1 tbsp of Olive Oil

  • Handful of fresh parsley, chopped

  • Thumb sized grated fresh ginger

  • Half fresh lime juice

  • salt and Pepper


  • 150g of low fat Greek yoghurt

  • tsp of olive oil

  • 1 tsp Dijon mustard

  • Dash of balsamic vinegar

  • A handful of freshly chopped chives

  • Fresh salad ingredients of your choice


  • Put the chicken in a zip bag or under foil and flatten out (get angry and punch it).

  • Put the yoghurt, parsley, ginger, lime juice and some salt and pepper in a bowl and mix well.

  • Add the flattened chicken breast to the marinade and leave for an hour or 10 minutes if you haven't got much time.

  • To make the dressing, mix the other 150g of yoghurt, oil, mustard, 1 teaspoon of the vinegar, along with salt and pepper.

  • Add a little water if the mixture needs thinning. Stir in the chives.

  • Heat light spray in pan, over a medium heat. Shake off the excess marinade and cook the chicken, turning occasionally until fully cooked and slightly browned.

  • Slice the chicken and place on top of the salad. Drizzle over the dressing and serve.

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