GREEN CHICKEN

❚ 650 g boneless, skinless chicken breasts, cut into 4 cm chunks

For the marinade:

❚ 1 small pack (about 30 g) of fresh cilantro, roughly chopped

❚ 1 small pack (about 30 g) of flat leaf parsley, roughly chopped

❚ 1 small pack (about 30 g) of chives, roughly chopped

❚ 2 tbsp dried dill

❚ 1 tbsp ground fenugreek

❚ 1 tbsp garlic granules

❚ 1/2 tsp chili flakes

❚ 4 heaped tbsp Greek yogurt, plus extra to serve

❚ 1 tbsp olive oil

❚ Sea salt flakes and freshly ground black pepper

To serve:

❚ Tortilla wraps

❚ Tomatoes

❚ Sliced red onion

❚ Cilantro leaves

❚ Pul biber chili flakes

1. Put all the ingredients for the marinade into a food processor and blitz until you have a smooth purée.

2. Place the chicken chunks in a mixing bowl, pour the marinade over and mix together well. Cover the bowl with plastic wrap and place in the refrigerator to marinate overnight. Alternatively, you can bake the chicken as soon as your oven is up to temperature.

3. Preheat your oven to its highest setting. Line a large baking pan with nonstick parchment paper.

4. Spread the chicken out on the prepared baking pan and bake for about 12 minutes until cooked through. Serve immediately in tortilla wraps with more yogurt, tomatoes, sliced red onion, cilantro leaves and pul biber.