Diced chicken with tomato-yoghurt sauce

Name: Diced chicken with tomato-yoghurt sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Tomatoes; 50 g Spring onions; 1 small clove of garlic; 100 g creamy milk yoghurt; 1 TABLESPOON Lemon juice; 1 knife tip grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Chicken filet; 6 discs Breakfast bacon (50-60 g); 1-2 TABLESPOONS Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Tomatoes
50 g Spring onions
1 small clove of garlic
100 g creamy milk yoghurt
1 TABLESPOON Lemon juice
1 knife tip grated rind of 1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Chicken filet
6 discs Breakfast bacon (50-60 g)
1-2 TABLESPOONS Oil

Directions

1
Wash the tomatoes, quarter them, remove the seeds and cut the flesh into small cubes. Clean, wash and finely chop the spring onions. Peel garlic and press it through a garlic press. Mix yoghurt, garlic, lemon juice and zest. Stir in tomatoes and spring onions and season with salt and pepper.
2
Wash the chicken filet, dab dry and cut into 12 small cubes. Halve the bacon slices and wrap half a slice around each meat cube. Heat oil in a pan and fry the chicken cubes for 4-5 minutes, turning them over. Season the meat with pepper (no salt is necessary). Arrange the chicken cubes with some sauce on the spoons and serve