Twenty-Minute Meal: Turkish Chicken with Shepherd’s Salad

4 months ago

Make healthy and delicious food aplenty for an easy, read-to-cook wholesome meal every time

turkish chicken 2

Turkish Chicken with Shepherd’s Salad

Makes 4-5 servings


5-6 Boneless chicken breast

Juice of 1/2 lemon

1 cup Plain yogurt

3 Garlic cloves, minced

1 Thumb-size ginger, peeled and grated

2 tsps Paprika

2 Tbsps Fresh mint, finely chopped

1/2 tsp Salt

1/2 tsp Freshly cracked black pepper

  1. In a large bowl, toss the chicken in lemon juice. Mix together the yogurt, garlic, ginger, paprika, chopped mint, salt, and pepper in a small bowl and pour over the chicken. Stir to coat the chicken breasts evenly. Cover with plastic wrap and refrigerate for at least an hour to overnight.
  2. To cook, preheat broiler at 400°F and make sure that the oven rack is on the upper in a roasting tin and broil for 25-30 minutes or until juices run clear. Serve with brown rice or toasted whole wheat pita bread and Shepherd’s salad on the side.


1 1/2 cups Diced fresh tomatoes

1 cup Peeled and diced cucumber

1/2 cup Diced green bell pepper

2 Tbsps Finely chopped fresh parsley

1 Tbsp Chopped scallions

Juice of 1/2 lemon

1 tablespoon Extra virgin olive oil

*Salt and pepper, to season

  1. Mix together all the ingredients and adjust seasoning according to taste. Chill for at least an hour. Serve as a side salad for the Turkish chicken.
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