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Paprika Chicken Breasts with a Yoghurt & Avocado Salad
Ingredients
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For the chicken marinade:
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4 chicken breasts
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Schwartz Sea Salt and Pepper to season
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1 tablespoons Paprika
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Juice of 2 lemons
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2 olive oil
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2 teaspoon Dried Thyme
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2 teaspoon Rosemary
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2 teaspoon Garlic Grinder
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For the yoghurt:
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125 gram (5 ounce) natural low fat yoghurt
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Schwartz Sea Salt and Pepper to season
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2 tablespoons lemon juice
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2 avocados, peeled, stone removed and cubed
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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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