Parmesan Yoghurt Chicken and Raw Salad

There’s been a little too much cake around here lately, I’m bored of it and you must be too. So here’s a little dinner recipe for you.

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On Tuesdays David plays football with his colleagues, so I have some extra time to prepare dinner. Normally I have my military style meal plan to go to, but I am trying to run down the fridge and freezer ready for an upcoming Costco trip so the meal plan said “chicken with veggies”.
Before Baking

Queue me scouring Pinterest on Monday night to get myself prepared. The cheesy chicken recipe below is adapted from an American blog: Normal Cooking but I’ve anglicised it.

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We had carrots and leeks to go on the side and as I’d been roasting carrots regulairy for lunch I decided to do something different with them. A little bit of cauliflower languishing in the fridge reminded me of my vegan  day so I made a raw salad with the carrot and cauliflower and sautéed the leeks.DSC03640

The chicken is cheesy, melty and oh so tender! My raw salad and leeks were a perfect accompaniment, with crunch, freshness and tart flavours from the salad and creamy sweetness from the leeks.

Ingredients Ready

Total Time: 40 minutes

Number of servings: 2

See Detailed Nutrition Info on

Ingredients

  • 20g Parmesan cheese
  • 100g Greek yoghurt
  • 1 Garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 2 Skinless chicken breasts

Method

  1. Preheat the oven to 190'c
  2. Mix together all the ingredients, except the chicken.
  3. Place the chicken breasts on a lined baking tray and smother with the yoghurt, cheesy sauce
  4. Bake for 35 minutes
 

Raw Carrot and Cauliflower Salad

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Serves Four
  • 1 small or ½ large cauliflower
  • 2 carrots, grated
  • 2 tsp Capers
  • 1 tbsp White wine vinegar
  • 1 tsp Whole grain mustard
  • 2 tbsp Olive oil
  • 1 tbsp Salad cream

 

  1. Chop the cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots and capers.
  2. In a small bowl whisk the white wine vinegar with mustard, season, then whisk in olive oil and salad cream.
  3. Pour over the veggies and mix well. Can be stored in the fridge for up to 3 days.
I have to admit I was very sceptical the first time I tried raw cauliflower, but it’s surprisingly good, this even got an approval from David. And he was post-football hungry and this dinner filled him up! So go on, be brave, give it a go.

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Have you made any inspired dinners recently? Do you use Pinterest, I’m trying to actually use my pins rather than leave them be!

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