Lemon and Oregano Chicken

Charmaine Lu -
  • 500g Greek yoghurt
  • 1 lemon, zest only
  • 2 crushed garlic cloves
  • 1 tsp each dried oregano and ground coriander
  • 4 chicken breast fillets, skin removed
  • 15g chopped mint leaves
  • ½ sliced cucumber, to serve
  • Shredded iceberg lettuce, to serve
  • Warmed flatbreads, to serve
  • Add half the yoghurt to a bowl with the lemon zest, oregano, garlic, coriander and some salt and pepper. Add the chicken breasts, then cover and leave to marinate for 20 mins. Preheat the grill to medium, place the chicken on a grill rack and cook for 15 mins on each side, or until golden and cooked through. Discard the marinade.
  • Meanwhile, mix the remaining yoghurt with the juice from half the lemon, and stir in the mint and some seasoning. Slice the chicken and serve with the flatbreads, yoghurt mixture, lettuce and cucumber - perfect!
20 mins
4 serving