Author Notes
Crispy garlic chicken with creamy mango salsa is an easy main course option that can be easily prepared within 15-30 minutes. It is an incredibly tasty dish which can be a great main course option. —FAGE UK
Ingredients
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170 grams
TOTAL Greek Yoghurt
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2x200 grams
skinless chicken breasts
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2
garlic cloves, crushed
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25 grams
bunch flat leaf parsley, finely chopped
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25 grams
dried breadcrumbs
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1 teaspoon
peppercorns, crushed
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1
lemon, finely grated zest
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Spray oil
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300 grams
mini peppers, halved & deseeded
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500 grams
baby potatoes, cooked
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1/2
lemon, juice
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1
mango, peeled, stoned & diced
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1/4 teaspoon
hot chilli powder
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3
spring onions, finely chopped
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50 grams
watercress, to serve
Directions
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Start by Heating the oven to 200°C / Gas Mark 6.
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Then slice the chicken breast horizontally in half on a chopping board. Using a sheet of clingfilm, cover the chicken breast and flatten it to an equal thickness with a rolling pin. Add chicken to a mixture of 3 tablespoon yoghurt and garlic. Mix well.
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Mix together half the breadcrumbs, parsley, lemon zest and peppercorns on a shallow plate. Dip the chicken into the crumbs to lightly coat on each side.
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On a baking tray, place a wire grill rack. Spray a a large frying pan with oil and heat it over a medium - high heat. Then add 2 chicken fillets. Cook the chicken fillets for 2 minutes until they turn golden, then turn and cook for 1-2 minutes more. Transfer to the wire rack and repeat with the remaining chicken. Bake for 10 minutes.
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While the chicken gets baked, clean the frying pan and spray it with oil. Fry peppers and potatoes for 6-8 minutes, tossing occasionally until golden.
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Mix the lemon juice, mango, cayenne, spring onions and remaining yoghurt and parsley in a bowl.
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Once the chicken gets baked, serve it with the potatoes and peppers, watercress and the mango salsa.
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