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Cumin chicken with sugar snap peas and yoghurt sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your chicken and pea dinner with tangy lemon yoghurt sauce.
Ingredients:
  • 4 chicken breast fillets with skin (wing bone attached - optional)
  • 5.00 gm ground cumin, plus extra to sprinkle
  • 84.00 gm lemon juice
  • 27.30 gm olive oil
  • 450g sugar snap peas, trimmed
  • 62.50 ml toasted pine nuts*
  • 200g yoghurt
  • 1 small garlic clove, crushed
  • Finely grated zest of 1 lemon
Instructions:
  • Heat your oven to 200°C.
  • Massage chicken with aromatic cumin and generously drizzle with zesty lemon juice. Heat oil in a non-stick, oven-safe skillet over medium-high heat.
  • Sear the chicken until golden on both sides. Finish cooking in the oven for 15 minutes or until done.
  • Blanch peas in boiling water for 2-3 minutes until vibrant and slightly tender. Whisk sauce ingredients in a bowl until well combined.
  • Top the chicken and peas with sauce, then garnish with nuts and an extra sprinkle of cumin for added flavor.

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