Chicken with Garden Herbs

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2 hours 4 Servings Print RecipeEmail Recipe


4 partly boned (skinless chicken breasts)
6tablespoonolive oil
2tablespoonlemon juice
4tablespoonsummer herbs (such as parsley, chives and mint, finely chopped)
1 avocado
1⁄2cuplow-fat fromage blanc
  cold rice (to serve)


Using a sharp knife, cut 3 to 4 deep slashes in the chicken breasts.

Place in a flameproof dish and brush lightly with a little of the olive oil.

Cook the chicken on a preheated moderately hot broiler turning once until golden and the juices run clear when the chicken is pierced in the thickest part with the skewer.

Combine the remaining oil with the lemon juice and herbs and season with pepper. Spoon the oil over the chicken and leave to cool. Chill in the refrigerator for at least 1 hour.

Mash the avocado or purée in a food processor with the fromage blanc. Season with pepper to taste. Serve the chicken with avocado sauce and rice.

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