Herbed garlic chicken fillet with cucumber-yoghurt salad

Name: Herbed garlic chicken fillet with cucumber-yoghurt salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1/4 Cucumber; 1 TABLESPOON low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 4 Stem(s) Parsley; 1–2 Garlic cloves; 1 Chicken filet; 1 TEASPOON Sunflower oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1/4 Cucumber
1 TABLESPOON low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
4 Stem(s) Parsley
1–2 Garlic cloves
1 Chicken filet
1 TEASPOON Sunflower oil

Directions

1
Wash, clean and slice the cucumber. Mix yoghurt and cucumber. Season with salt, pepper and lemon juice. Wash parsley, shake dry, pluck the leaves from the stalks and chop, except for something to garnish. Peel garlic and cut into fine cubes. Wash the meat, dab dry and season with salt and pepper
2
Heat the oil in a pan. Fry the meat for approx. 8 minutes, turning. Add garlic and parsley and fry for about 1 minute. Arrange salad and chicken filet and garnish with parsley