Wednesday, April 23, 2014

Recipe: Chicken, Yoghurt and Dill Topping

This is a lovely healthy alternative to those you likes chicken mayo with their lunches. I am not a huge fan of mayonnaise- I will have a bit of garlic mayo on my chips/kebab, but other than that I usually find mayonnaise a little too rich. This is a fresh, delicious summery filling/topping, that goes lovely on a jacket potato, in a sandwich or in a wrap. You can of course use chicken breast, I've just used thighs because they are on offer at the Co-Op at the moment.

Chicken, Yoghurt and Dill Topping (serves 5 as a topping/filling)
600g skinless, boneless chicken thighs
30g butter
450g low fat Greek yoghurt
Large handful fresh dill, finely chopped
½ tsp Worcestershire sauce
1 tsp lemon juice
Plenty of salt and pepper to taste

1. Preheat the oven to 180C. Put the chicken thighs in a roasting dish, dot with a bit of butter on top of each, season with salt and pepper and bake in the oven for 25 minutes.
2. Remove from the oven, allow to cool, and dice. Mix together with the yoghurt, dill, Worcestershire sauce, lemon juice and season to taste. Chill, and serve- on top of your jacket potatoes, in your sandwiches, or with whatever you wish!

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