Paprika Chicken Breasts with Avocado Yoghurt

Number of Portions
Paprika Chicken Breasts with Avocado Yoghurt


- For the chicken marinade:
- 4 chicken breasts
- Sea Salt
- Black Peppercorns
- 1 tbsp Paprika
- 3 tbsp lemon juice
- 100 ml olive oil
- 2 tsp Thyme
- 2 tsp Rosemary
- 4 garlic cloves, crushed
- For the yoghurt:
- 125 grams natural yoghurt
- Sea Salt
- Ground Black Pepper
- 2 tbsp lemon juice
- 2 avocados, peeled and cubed
- Paprika


Combine all the marinade ingredients in a bowl, add the chicken breasts and coat thoroughly in the mixture. Cover and marinate in the fridge for at least half an hour. For best results leave overnight.

Grill the chicken under a medium heat for 20-25 minutes or until cooked through, turning occasionally.

Mix the yoghurt, salt, pepper, lemon juice and avocado together in a small bowl.

Slice the chicken and serve with the avocado and yoghurt. Sprinkle a little paprika over the yoghurt to garnish. Serve with wild rice.

Products used in this recipe: