Lemon Chicken and Mushroom with yoghurt sauce.

LunchDinnerYummy for Kids!Great for entertaining!Fast dinner!Gluten-freeSugar-freeNut-freeOne tray recipe
Written By Elizabeth

Cook time: 10 mins | Prep time: 25 mins | Serves: 4

Ingredients.

  • 3 large mushrooms, sliced into 1cm pieces

  • 400g can butter beans, drained and rinsed

  • 2 garlic cloves, finely sliced

  • 2 (80ml) lemons, juice

  • 600g (10-12) chicken tenderloins

  • 1 (120g) chorizo, mild, thinly sliced

  • 2 tbsp (40ml) extra virgin olive oil, extra to serve

  • 2 teaspoons sea salt

  • 1/2 teaspoon freshly cracked pepper

  • 1/2 cup plain yoghurt

  • 1/3 cup finely chopped fresh parsley

  • 1 tablespoon white vinegar

Method.

1.Preheat the oven to 200°C (400°F). On a large baking tray, add mushrooms, butter beans, garlic, lemon juice, chicken and chorizo slices. Drizzle over olive oil.

2. Season with sea salt and cracked black pepper. Spread everything out in a single layer.

3. Bake for 25 minutes, or until the chicken is cooked through and chorizo is crisp.

4. Make the yoghurt dressing by combining yoghurt, parsley and white vinegar. Serve warm with crusty bread or a fresh green salad.

Enjoy! Amanda x

Elizabeth

Pivotly is an advisory firm specialising in digital pivots for e-commerce & SaaS businesses wanting to increase profitability, optimisation and accelerate growth.

http://www.pivotly.com.au
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