Chicken breast is a staple for most healthy eaters, it’s quick, simple and tasty. However, it can sometimes be dry. Now this is down to a lack of moisture, oil and spices in the meat. This recipe packs in tonnes of flavor with fresh herb yogurt and a warm crunchy salad to go with it! —Madeleine Shaw
Coconut oil (melted)
Natural whole milk yogurt
Salt and Pepper
In This Recipe
First, marinate the chicken in the paprika and 1 tbsp of oil. Give the breast a good rub with the oils and spice. Then season with salt and pepper and leave to the side.
Heat up a pan to a medium-high heat and throw the breast on top to cook for 15-20 minutes, rotating every few minutes until the breast is cooked through and nicely seared.
While this is sizzling, mix the yogurt with the chopped chives, lime juice and zest and a grind of salt and pepper. Place this mix to one side.
In another pan, heat the other tbsp of oil on a medium heat. Finely cut the chard into cm strips and shave the fennel into 1/2cm strips. Whack them in the pan with some salt and pepper and stir and let this cook for 10 minutes.