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Cumin chicken with sugar snap peas and yoghurt sauce

Name: Cumin chicken with sugar snap peas and yoghurt sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 chicken breast fillets with skin (wing bone attached - optional); 2 teaspoons ground cumin, plus extra to sprinkle; 4.00 tablespoons lemon juice; 1 1/2 tablespoons olive oil; 450g sugar snap peas, trimmed; 1/4 cup toasted pine nuts*; 2/3 cup (200g) low-fat Greek-style yoghurt; 1 small garlic clove, crushed; Finely grated zest of 1 lemon

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Cumin chicken with sugar snap peas and yoghurt sauce

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Lemon yoghurt sauce makes this simple chicken and pea dinner taste extra special.

4 chicken breast fillets with skin (wing bone attached - optional)
2 teaspoons ground cumin, plus extra to sprinkle
2 tablespoons lemon juice
1 1/2 tablespoons olive oil
450g sugar snap peas, trimmed
1/4 cup toasted pine nuts*

Lemon yoghurt sauce

2/3 cup (200g) low-fat Greek-style yoghurt
1 small garlic clove, crushed
Finely grated zest of 1 lemon
2 tablespoons lemon juice

Method

1.

Preheat the oven to 200°C.
2.

Rub chicken with cumin and drizzle with lemon juice. Heat oil in a non-stick, ovenproof frypan over medium-high heat.
3.

Add the chicken and brown for about 2 minutes on each side. Transfer to the oven for 15 minutes or until cooked through.
4.

Meanwhile, blanch peas in a pan of boiling water for 2-3 minutes until bright green and just tender. For the sauce, whisk the ingredients in a bowl to combine.
5.

Serve chicken and peas topped with sauce. Sprinkle with nuts and extra cumin.