This is a Greek recipe which combines tangy flavoured chicken with hummus, greek yoghurt, rice and pitta breads. It’s really simple to make once you get the hang of it, and it’s ideal for having guests round too. To make this healthier, replace the rice with salad.
For two people
- Wholemeal pitta breads (normally 2 per person)
- White basmati rice (around 1 cup full)
- 3 limes
- Greek Yoghurt
- Hummus (to make it healthier try using a reduced fat version)
- 2 chicken breasts
- Start by cutting each of your limes in half, but be careful you don’t cut yourself like I always seem to!
- Squeeze the limes and collect all of the lime juice in a bowl. It works best if you make sure you’ve bought juicy limes.
- Now cut up the chicken breasts and put into the bowl of lime juice. Add water if the lime juice does not completely cover the chicken.
- Add one teaspoon of Coriander, and half a teaspoon of both Cumin and Turmeric to the bowl with the lime juice and chicken. Stir altogether. Try to leave the mixture to marinate for as long as possible.
- Ensure that you’ve heated up your cooker; on my electric cooker I normally turn the heat on to either setting 3/4. Then boil your kettle, filling it up to the top.
- Add the mixture in the bowl to a frying pan and put on the cooker, leaving to simmer.
- Add your rice to a saucepan with the boiled water and put onto the cooker. I normally have the heat on setting 3 for rice.
- Turn the chicken over in the mixture, until all of the liquid disappears. By this point your rice should be cooked, so take it off the heat and allow to drain.
- Put your pitta breads in the oven for around two minutes, whilst at the same time frying off your chicken.
- Mix the hummus and the greek yoghurt together in a small bowl.
- Serve everything up! 🙂