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1 Serve = 1 Protein + 1 Fat
Serves 6
Good Choice Recipe

​Prep: 20 minutes + marinating time of 2 hours
Cook: 1 hour 20 minutes

6 skinless chicken breasts (100g each raw weight)
30 ml olive oil
5 ml seasoned salt
1 chicken stock cube
5 ml curry powder
50 ml whole grain French mustard
30 ml honey
5 ml lemon juice
5 ml cornflour
125 ml fat-free plain yogurt

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. Pour
the sauce over the chicken and allow it to marinate for an hour or two. Preheat the oven to 180°C. 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.

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