6 Chicken breasts Boneless, skinless
30 ml Olive Oil
5 ml Salt
1 Chicken stock cube
5ml Curry powder
50 ml Wholegrain French Mustard
30 ml Honey
5 ml Lemon juice
5 ml Conflour
125 ml Plain Yoghurt Fat-free
Preheat the oven to 180°C.
Place the chicken breasts in a roasting pan. In a small saucepan, heat the olive oil, seasoned salt, crumbled chicken stock cube, curry powder, mustard, honey, and lemon juice until it has a smooth consistency.
Pourthe sauce over the chicken and allow it to marinate for an hour or two.
Thoroughly mix the cornflour in the yogurt and stir into the chicken and marinade. Place the roasting pan into the oven and bake, covered, for 60 minutes.
Drain the sauce and bake the chicken, uncovered, for a further 15-20 minutes. Serve with vegetables, salad, or carbs from your daily allowance. Use the leftover sauce as a gravy.