Made these for a quick and easy dinner and they were so tasty served with sweet potato fries, salad and some peas and sweetcorn. (extra veg on top of salad! madness I know, but was for my baby)
This served me and my baby and enough for this again in the freezer. Feel free to double etc.
You will need:
- 1 lemon
- 2 tablespoons mixed dried herbs (mine had thyme, marjoram, parsley, oregano, sage and basil but I don’t think it matters what mix)
- 25grams ground almonds
- 1/2 cup flour
- 4 teaspoons greek yoghurt
- 2 large chicken breasts
- oil for cooking
Zest lemon into a large bowl and add in the herbs, almonds, flour, yoghurt and seasoning and mix.
Chop chicken into bitesize chunks, add to the bowl and coat in the mixture.
Leave chicken to marinade briefly whilst you preheat the oven to 180’c fan and then get a large baking tray and drizzle generously with oil.
Once oven is at temperature, place chicken onto tray and mix into the oil with your hands so that its all coated and then evenly space apart and bake in the oven for 18 minutes. Check chicken is completely cooked and then serve.
I also served with garlic mayo, amazing. Simple to make and tastes so much nicer than bought. Mince a small-ish clove of garlic into a bowl and add enough mayo for a generous portion or for 2 people. I like a lot so be generous. (this is also the only time I say 1 small garlic clove and this is important here, anymore and its really hot and stings your tongue)