Lemon Yoghurt Chicken with Salad

Serves 4, Prep 10 mins, Cook 13 mins

2 lemons

¾ cup low-fat natural yoghurt

2 cloves garlic, crushed

600g chicken thigh fillets, excess fat removed

2 tblsps extra virgin olive oil

1 tsp sumac

1 iceberg lettuce, chopped

1 Lebanese cucumber, thinly sliced

2 tomatoes, cut into thin wedges

1 small onion, thinly sliced

1 loaf Turkish bread, split and toasted (optional)

1 Using one lemon, finely grate 1 tblsp of rind and squeeze 2 tblsps juice. Reserve 1 tblsp for dressing. 2 Combine rind, remaining juice, yoghurt and garlic in a bowl. Season with salt and pepper. Add chicken. Toss to coat. Stand for 10 minutes to marinate. 3 Heat an oiled ovenproof frying pan over a high heat. Add chicken to pan. Cook for about 5 minutes, or until browned. Turn over chicken. 4 Transfer to a hot oven (200C) for about 5 to 8 minutes, or until cooked. 5 Whisk reserved juice, oil and sumac in a jug until combined. Season. 6 Combine lettuce, cucumber, tomatoes and onion in a bowl. Toss well. 7 Thickly slice chicken. Serve over toasted bread with salad and remaining lemon, cut into wedges. Drizzle over dressing.

TIP Try toasting bread on a heated, oiled grill plate. If you prefer, rinse sliced onion under cold water to remove some of the raw heat taste.