This recipe for cumin lemon chicken with cumin yoghurt sauce is perfect for a tasty and light lunch or dinner, great for surprising your guests. Enjoy!
Ingredients:
-4 chicken breasts
-2 tablespoons olive oil
-2 teaspoons cumin and truffle by Bernardini Tartufi
-Juice of 1 lemon
-Salt and ground black pepper, to taste
For the cumin yogurt sauce:
-1 cup of Greek yogurt
-1 teaspoon cumin and truffle by Bernardini Tartufi
-Juice of 1/2 lemon
-Salt, to taste
Procedure:
- In a large bowl, mix the olive oil, lemon juice, Bernardini Tartufi cumin, salt and pepper. Add the chicken breasts to the marinade, making sure they are well coated. Leave to marinate in the fridge for at least 30 minutes.
- Meanwhile, prepare the cumin yogurt sauce. In a small bowl, mix the Greek yogurt with the Bernardini Tartufi cumin, lemon juice and salt. Cover and refrigerate until serving.
- Heat a non-stick frying pan over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes per side, or until golden brown and fully cooked.
- Once cooked, transfer the chicken breasts to a serving plate. Pour the cumin yogurt sauce over the chicken or serve in a separate bowl as an accompaniment.
- Garnish the chicken with lemon slices and freshly chopped parsley, if desired. Serve hot and enjoy this delicious, spicy creation!