Ingredients | Serves 2

Chicken

2x chicken breasts

1 tbsp olive oil 

1 tsp allspice

¼ tsp cinnamon

½ tsp paprika

½ tsp cumin

½ tsp garlic powder

Salt & pepper

Juice of ½ lemon 

Pickled cucumber 

2 tbsp white wine vinegar

Pinch of salt & chilli flakes 

1 tsp sugar 

3 mini cucumbers, sliced 

Yoghurt

4 tbsp greek yoghurt

1 clove garlic, grated or minced 

1 tbsp fresh coriander, chopped

1 tsp fresh or dry dill, finely chopped 

Juice of ½ lemon 

Drizzle of olive oil 

Serve with: rice or flatbread, avocado, chilli oil & lettuce 

Method

1. Place the chicken breasts on a chopping board, butterfly each breast, cover with a sheet of baking parchment paper and flatten with a rolling pin. 

2. In a large bowl, combine all spices, oil and lemon for the chicken. Add the chicken to the bowl and make sure each breast is coated in the spice mix. Set aside whilst you prep the other ingredients. 

3. In a bowl combine all the ingredients for the pickled cucumber, stirring well to make sure all the cucumber is coated in the vinegar. Set aside. 

4. For the yoghurt simply add all the ingredients to a small bowl and mix well. Set aside. 

5. Place a frying pan on a medium/ high heat and when hot, add the chicken. Reduce the heat to low and let the chicken cook for about 4 minutes. Flip the chicken and cook for another 4-5 minutes. Remove from the heat and let it sit for a couple of minutes before slicing.  

6. Now arrange everything in a bowl - I added rice, avocado, lettuce and I topped the yoghurt sauce with some chilli oil.