Mint yoghurt with chicken filet

Name: Mint yoghurt with chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 100 g) Chicken filet; 1 tsp (5 g) Oil; 7-10 Tbsp Pepper; 1 spearmint stem; 100 g Skimmed milk yoghurt (0,3 % fat); 7-10 Tbsp Cumin; 7-10 Tbsp a few squirts of lime juice; 2-3 stem(s) Coriander; 1 TABLESPOON Hazelnut flakes; 7-10 Tbsp Herbs and lime

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
1 (approx. 100 g) Chicken filet
1 tsp (5 g) Oil
7-10 Tbsp Pepper
1 spearmint stem
100 g Skimmed milk yoghurt (0,3 % fat)
7-10 Tbsp Cumin
7-10 Tbsp a few squirts of lime juice
2-3 stem(s) Coriander
1 TABLESPOON Hazelnut flakes
7-10 Tbsp Herbs and lime

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime wash and dry the fillet. Heat the oil. Fry the fillet for about 12 minutes while turning. Season with salt and pepper.
2
Meanwhile wash mint, pluck leaves and chop. Mix yoghurt and mint. Season to taste with salt, pepper, cumin and lime juice. Wash and chop the coriander. Take the chicken filet aside. Fry the hazelnut leaves and rice in the cooking fat. Fold in coriander. Cut the fillet open. Arrange on a plate with rice and yoghurt.
3
Take the chicken filet aside. Fry the hazelnut leaves and rice in the cooking fat. Fold in coriander. Cut the fillet open. Arrange on a plate with rice and yoghurt. Garnish with fresh herbs and lime