Yogurt-marinated chicken with pomegranate bread salad
Prep
15 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes, yet tastes like something you'd order at a fancy restaurant. The yogurt marinade keeps the chicken incredibly tender and juicy while infusing it with bright lemon and garlic flavors. I love how the pomegranate seeds burst with sweetness against the savory crostini and crisp vegetables, and Greek yogurt is packed with protein and probiotics that are wonderful for your gut health. It's simple enough for a busy Tuesday but elegant enough to serve when friends come over.
Ella x
Ingredients
- 4 tbspgreek yogurt(plus extra to serve)
- 2garlic(finely grated)
- 1unwaxed lemon(zest and juice)
- 1 pack/schicken(No.1 British Free Range Chicken 2 Breast Fillets)
- 1red onion(finely sliced)
- ½pomegranate(seeds)
- 2 tbspextra virgin olive oil
- ½cucumber(roughly chopped)
- 25 gramscooks’ ingredients flat leaf parsley(pack flat leaf parsley, leaves roughly chopped)
- 75 gramscrosta mollica crostini with oregano(Crosta & Mollica Chilli Crostini, roughly broken)
Detail level
Instructions
- 1
Place the yogurt and garlic into a large bowl with the lemon zest and most of the juice. Season. Add the chicken fillets and turn to coat in the marinade. Cover, chill and marinate for at least 25 minutes, or up to 24 hours.
- 2
Add the onion to a bowl with most of the pomegranate seeds, the remaining lemon juice and a pinch of salt to lightly pickle the onion. Line a shallow baking tray with foil and preheat under the grill on high.
- 3
Remove the chicken from the marinade and carefully place on the hot tray. Grill for 15-20 minutes, turning occasionally, until lightly charred and cooked though with no pink meat and juices that run clear. Remove from the grill and set aside to rest for 5 minutes. Add the oil, cucumber, parsley and crostini to the pomegranate and onion, then toss to coat.
- 4
Thickly slice the chicken and serve with the salad, a dollop more yogurt and a scattering of pomegranate seeds.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.