Yogurt-marinated chicken with pomegranate bread salad

Name: Yogurt-marinated chicken with pomegranate bread salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 4 tbsp No.1 Natural Strained Greek Yogurt, plus extra to serve; 2 cloves garlic, finely grated; 1 unwaxed lemon, zest and juice; 1 pack/s No.1 British Free Range Chicken 2 Breast Fillets; 1 small red onion, finely sliced; ½ pomegranate, seeds; 2 tbsp extra virgin olive oil; ½ cucumber, roughly chopped; 25 g pack flat leaf parsley, leaves roughly chopped; 75 g Crosta & Mollica Chilli Crostini, roughly broken

This fattoush-like salad is crunchy and colourful and great with marinated chicken. To save time toasting your own pitta, we’ve used a pack of crostini!

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Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Plusmarinating

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4 tbsp No.1 Natural Strained Greek Yogurt, plus extra to serve
2 cloves garlic, finely grated
1 unwaxed lemon, zest and juice
1 pack/s No.1 British Free Range Chicken 2 Breast Fillets
1 small red onion, finely sliced
½ pomegranate, seeds
2 tbsp extra virgin olive oil
½ cucumber, roughly chopped
½ x 25g pack flat leaf parsley, leaves roughly chopped
75g Crosta & Mollica Chilli Crostini, roughly broken

Place the yogurt and garlic into a large bowl with the lemon zest and most of the juice. Season. Add the chicken fillets and turn to coat in the marinade. Cover, chill and marinate for at least 25 minutes, or up to 24 hours.
Add the onion to a bowl with most of the pomegranate seeds, the remaining lemon juice and a pinch of salt to lightly pickle the onion. Line a shallow baking tray with foil and preheat under the grill on high.
Remove the chicken from the marinade and carefully place on the hot tray. Grill for 15-20 minutes, turning occasionally, until lightly charred and cooked though with no pink meat and juices that run clear. Remove from the grill and set aside to rest for 5 minutes. Add the oil, cucumber, parsley and crostini to the pomegranate and onion, then toss to coat.
Thickly slice the chicken and serve with the salad, a dollop more yogurt and a scattering of pomegranate seeds.