Chicken fillet in yogurt

Name: chicken fillet in yogurt
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 2 toe garlic; 1 Red pepper; 250 g Greek yoghurt bake a 500 g; 2 tl ground cumin djinten; 1 el ginger syrup bottle of 250 ml; 1 lime; 4 el traditional olive oil; 600 g chicken breast; 1 zucchini; 4 el tomato; 3 el fresh dill; 30 g unroasted almonds container a 100 g

Chicken fillet in yoghurt with ginger, garlic, cumin and lime. Served with grilled zucchini and tomatoes.

Ingredients

Directions

Slice the garlic and red pepper. Squeeze the lime from the top into the bowl. Mix the yoghurt, the garlic, the pepper, the cumin seeds, the ginger syrup, the lime juice and the oil in the bowl. If necessary, season with salt.
Cut the chicken fillet into thin slices. Put the chicken fillet through the mixture into the bowl. Leave to marinate in the fridge for at least 1 min.
Cut the zucchini in thin slices lengthwise. Heat the grill pan and grill the zucchini slices for 3 minutes. Turn halfway. Halve the tomatoes and brush the cutting edges with oil. Lay the tomatoes with the cutting edge down in the pan and grill for 3 minutes.
Take the chicken from the yoghurt marinade and grill the pieces in 8 minutes until done. Turn halfway.
Heat the rest of the oil in a pan and fry the almonds for 2 minutes with stirring. Finely chop the dill. Put the chicken on a plate and sprinkle with the almonds and the dill. Serve with the vegetables. Tasty with rice.