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Paprika Chicken Breasts with a Yoghurt & Avocado Salad
Prep Time
15 Minutes
Cook Time
25 Minutes
Ingredients
15
Servings
4
Dinner doesn’t have to be complicated. This simple paprika chicken breast recipe is the perfect light meal that’s both healthy and delicious. Paprika adds flavour to chicken in an instant, and you can use either subtle or smoked paprika – choose whether you like your food smoky or sweet. Fragrant thyme and rosemary add a woody depth to the marinade, while a touch of acidity from the lemon juice beautifully brightens it up. The cooling yogurt and avocado salad is the perfect contrast to the rich marinade, and gets in one of your five-a-day, too.
Ingredients
For the chicken marinade:
4 chicken breasts
Schwartz Sea Salt and Pepper to season
1 tablespoons Paprika
Juice of 2 lemons
2 olive oil
2 teaspoon Dried Thyme
2 teaspoon Rosemary
2 teaspoon Garlic Grinder
For the yoghurt:
125 gram (5 ounce) natural low fat yoghurt
Schwartz Sea Salt and Pepper to season
2 tablespoons lemon juice
2 avocados, peeled, stone removed and cubed
Paprika , to season
Key Products
Instructions
- 1 Combine all of the marinade ingredients together in a bowl, add the chicken breasts and coat thoroughly in the mixture. Cover and allow to marinade for half an hour in the refrigerator, or for best results overnight.
- 2 Grill the chicken under a medium heat for 20-25 minutes or until cooked through, turning occasionally.
- 3 To make the yoghurt combine the yoghurt, pinch of Salt, Pepper, lemon juice and avocado together in a small bowl.
- 4 Serve the chicken sliced with the avocado and yoghurt, sprinkle a little paprika over the yoghurt to garnish. Serve the chicken with wild rice.
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