Madeleine Shaw's herb yoghurt chicken

Madeleine’s recipe is a great healthy supper which can be served hot with vegetables but is also delicious cold in a salad!

40 mins

2

Easy

• 2x Field & Flower chicken breasts
• 2tsp smoked paprika
• 2tbsp melted coconut oil (or butter/olive oil)
• 1 fennel, shaved into ½ cm strips
• 1 bunch of chard, cut into 1 cm strips
• 100g Greek yoghurt
• 1 lime, juice and zest
• 3tbsp chives, chopped
• Sea salt & freshly ground black pepper

1. Marinate the chicken in the paprika and 1tbsp of oil.

2. Heat up a pan to a medium high heat and cook the chicken for 15-20 minutes, rotating every few minutes until cooked through and nicely seared.

3. While the breasts are sizzling, mix the yogurt with the chives, lime juice and zest and a grind of salt and freshly ground black pepper and place to the side.

4. In another pan heat the other tbsp of oil on a medium heat. Place the cut chard and shaved fennel in the pan with some seasoning and stir.

5. Cook for 10 minutes before serving all together.