Spice & lime chicken

Spice & lime chicken

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(6 ratings)

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Cooking time

Prep: 5 mins Cook: 8 mins Plus 10 minutes marinating

Skill level

Easy

Servings

Serves 4

A low fat chicken dish with plenty of spice

Nutrition and extra info

Additional info

  • Easily halved
  • Healthy
Nutrition info

Nutrition per serving

kcalories
221
protein
36g
carbs
8g
fat
5g
saturates
1g
fibre
0g
sugar
0g
salt
0.3g

Ingredients

  • 150ml pot natural yogurt
  • 1 tbsp vegetable oil
  • 1 tsp medium curry powder or paste
  • pinch chilli powder
  • juice 1 lime
  • 1 garlic clove, crushed
  • 4 skinless boneless chicken breasts
  • 1 red or green pepper, deseeded and cut into large chunks
  • 1 onion, halved and cut into large chunks
  • steamed rice and ready-made raita, to serve

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Method

  1. In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
  2. Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.

Recipe from Good Food magazine, November 2005

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Comments

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kd1838's picture
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Nice and tasty but would put in oven next time as someone suggested.

annie01332's picture
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I'm not sure what happened but this went wrong for me. It tasted ok but was really dry. The chicken breasts took ages to cook through so the sauce evaporated. Will try again but with diced chicken to reduce the cooking time.

poshpause's picture

All credit to Jo Pratt for a fabulous, easy to do and quick meal that tastes as good as it sounds. I didn't have a griddle pan, so baked the chicken on a rack above a roasting tin containing the vegetables. Delicious!! Definitely a do-again. :-)

efc1878's picture
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Excellent. This was thoroughly enjoyable and I'll certainly be making it again. I agree wholeheartedly with Moosepup, above, in that it works beautifully if marinated for an hour or two.

This recipe appears in the September 2008 GFM supplement (40 Best Chicken Recipes) but isn't credited to Jo Pratt. I'd complain...

linkevica's picture
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great midweek meal.
i marinated only chicken and then served it with fresh vegetables.

moosepup79's picture
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I let this marinade for a couple of hours instead of the suggested 10 minutes. It's a great tasty meal, and you'd never guess it was lower fat.

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