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Spicy Yoghurt Chicken Recipe

A dish by Hello Chef served with pan-fried greens

Serves 2



  • kale 150g
  • broccoli 300g
  • zucchini small 2 pieces
  • olive oil 1 tablespoon
  • salt ¾ teaspoon
  • black pepper ½ teaspoon
  • chicken breast 400g
  • garlic cloves 2 pieces
  • olive oil 1 tablespoon
  • chilli powder 2g
  • paprika powder 2g
  • cumin powder 2g
  • coriander powder 2g
  • black pepper ½ teaspoon
  • Greek yoghurt 100g
  • lemon 1 piece
  • ketchup 15g
  • tomato paste 15g
  • salt 1 teaspoon



  1. Place the chicken breasts in a bowl and mix well with the marinade ingredients: peeled and crushed garlic, olive oil, chilli, paprika, cumin, coriander, black pepper, 1-2 tablespoon of lemon juice, ketchup and tomato paste (all except salt). Let marinate at room temperature for 10 minutes.
  2. Rinse kale leaves, broccoli and zucchini. Tear kale leaves to pieces, discarding the hard stem. Separate broccoli into small florets. Halve the zucchini and cut into pieces.
  3. Preheat the oven to 200°C. Transfer the chicken and marinade to an oven casserole. Season with salt. Bake in the oven for 20–25 minutes until cooked through.
  4. Meanwhile, heat a large pan over high heat and add oil. Fry the vegetables until crisp, for about 5 minutes. Season with salt and pepper. 
  5. Divide the vegetables between two plates and top with baked yoghurt chicken.


Recipe from Hello Chef