Paprika Chicken Breasts with a Yoghurt & Avocado Salad

For the chicken marinade:
4 chicken breasts
Schwartz Sea Salt and Pepper to season
1 tbs Schwartz Paprika
Juice of 2 lemons
2 olive oil
2 tsp Schwartz Thyme
2 tsp Schwartz Rosemary
2 tsp Schwartz Garlic Granules

For the yoghurt:
125g (5oz) natural low fat yoghurt
Schwartz Sea Salt and Pepper to season
2 tbs lemon juice
2 avocados, peeled, stone removed and cubed
Schwartz Paprika to season

Step 1

Combine all of the marinade ingredients together in a bowl, add the chicken breasts and coat thoroughly in the mixture. Cover and allow to marinade for half an hour in the refrigerator, or for best results overnight.



Step 2

Grill the chicken under a medium heat for 20-25 minutes or until cooked through, turning occasionally.



Step 3

To make the yoghurt combine the yoghurt, pinch of Salt, Pepper, lemon juice and avocado together in a small bowl.



Step 4

Serve the chicken sliced with the avocado and yoghurt, sprinkle a little paprika over the yoghurt to garnish. Serve the chicken with wild rice.