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Dinner · LeanMeals kitchen

Chicken with Fresh Herb Yoghurt Sauce

Golden chicken strips with a creamy herb yoghurt sauce, baby potatoes and a crisp side salad.

Family Friendly High Protein
Prep time 10 min
Cook time 20 min
Makes 1 serving
Cooking instructions ↓ Sign in to save this meal

Chicken with Fresh Herb Yoghurt Sauce
Know your plate

Nutrition selected portions

Estimated meal price: £2.14 Aldi UK · ingredient quantities used
Energy in food 475kcal Calories
Supports muscles 41.35g Protein
For energy 42.48g Carbs
Helps absorb vitamins 15.73g Fat
Supports digestion 5.21g Fibre

About this meal

Tender chicken breast is coated in a fragrant blend of Greek yoghurt, garlic, basil, dill, coriander and mint, then pan-cooked until golden. A generous spoonful of cool herb sauce brings freshness to every bite. Served with skin-on baby potatoes and a crunchy cucumber and tomato salad, this protein-rich meal makes a satisfying lunch or dinner.

Ingredients and nutrition shown for 1 servings.

Everything you need

Ingredients

Amounts adjust to your selected servings. Tick items as you prepare them.

Contains nutrition data from Open Food Facts contributors, available under the Open Database Licence. Check product labels for current information.

Let’s make it

Cooking instructions

11 steps

Follow the steps below. Tick each one as you finish.

  1. Cook the potatoes: Cover with water in a saucepan. Bring to the boil and simmer for 15–20 minutes, until tender. Drain.

  2. Blend the sauce: Blend the red onion, garlic, herbs, lemon juice and yoghurt until smooth. Season with black pepper, optional chilli flakes and a little salt if needed.

  3. Separate the sauce: Put half into a clean serving bowl and refrigerate. Mix the remaining half with the raw chicken. If time allows, cover and marinate in the fridge for 30 minutes.

  4. Cook the chicken: Heat the oil in a non-stick frying pan over medium heat. Lift the chicken from the marinade, letting excess drip off, and cook for approximately 8–12 minutes, turning regularly, until golden and cooked through. The thickest piece should reach 75°C. Discard any marinade left in the raw-chicken bowl.

  5. Prepare the salad: Combine the leaves, cucumber and tomatoes.

  6. Serve: Plate the chicken, potatoes and salad. Spoon over the reserved herb sauce using a clean spoon.Cover with water in a saucepan. Bring to the boil and simmer for 15–20 minutes, until tender. Drain.

  7. Blend the sauce: Blend the red onion, garlic, herbs, lemon juice and yoghurt until smooth. Season with black pepper, optional chilli flakes and a little salt if needed.

  8. Separate the sauce: Put half into a clean serving bowl and refrigerate. Mix the remaining half with the raw chicken. If time allows, cover and marinate in the fridge for 30 minutes.

  9. Cook the chicken: Heat the oil in a non-stick frying pan over medium heat. Lift the chicken from the marinade, letting excess drip off, and cook for approximately 8–12 minutes, turning regularly, until golden and cooked through. The thickest piece should reach 75°C. Discard any marinade left in the raw-chicken bowl.

  10. Prepare the salad: Combine the leaves, cucumber and tomatoes.

  11. Serve: Plate the chicken, potatoes and salad. Spoon over the reserved herb sauce using a clean spoon.

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