Chicken filet with yoghurt sauce and paprika vegetables

Name: Chicken filet with yoghurt sauce and paprika vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red, yellow and green peppers (about 450 g); 2 Garlic cloves; 1/2 bunch Parsley; 500 g Skimmed milk yoghurt; 7-10 Tbsp Juice of 1 lemon; 600 g Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small red, yellow and green peppers (about 450 g)
2 Garlic cloves
1/2 bunch Parsley
500 g Skimmed milk yoghurt
7-10 Tbsp Juice of 1 lemon
600 g Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil

Directions

1
Halve, seed and wash the peppers. Cut into 2 cm rhombs. Peel garlic and cut into fine slices. Wash and finely chop the parsley. Mix yoghurt, lemon juice and parsley and season with salt.
2
Cut chicken fillets into larger pieces and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the meat in it. Fry for another 5-8 minutes over medium heat, turning.
3
Heat the remaining oil. Fry paprika and garlic for 6-8 minutes at medium heat, season. Serve meat and paprika vegetables with yoghurt sauce.