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Herbed chicken with herb yoghurt dressing

Herbed chicken with herb yoghurt dressing

Liz Lovering, intraining accredited sports dietitian, chef, coach and runner

Ingredients (Serves 4)


  1. Place EVOO, garlic, lemon juice and zest, parsley, basil and mint into a food processor and whizz until smooth
  2. Place the chicken a bowl and pour on 2/3rds of the herb marinade, mix well and place in the fridge for a couple of hours
  3. Meanwhile mix the remaining marinade into the yoghurt, season with a little salt and fresh cracked black pepper and keep in the fridge until required
  4. When you are ready to cook, heat up a barbeque and cook the chicken until golden brown and cooked through
  5. Remove from the barbeque and rest for a few minutes
  6. Slice the chicken and serve in bowls topped with some of the herb yoghurt dressing

For a balanced meal serve with ½-1 cup of carbohydrate; e.g. cooked rice, quinoa, pasta or sweet potato, and plenty of different coloured cooked vegetables or salad

Serving Suggestions and Tips

This is a quick and easy chicken dish. Delicious served hot or cold. My choice of herbs was based on what I had in abundance in the garden, but you could use other types. I served my chicken hot with basmati rice, grilled mushrooms, roasted red capsicum, baby spinach leaves and broccolini, but use whatever you have to hand. Make it as colourful as possible!


Each serve of chicken with ¼ of the herb yoghurt contains approximately 5.5g carbohydrate, 27.5g protein, 17.4g fat and 1,200kJ (290 calories).

Looking for healthy, delicious meals to feed the family and fuel your running? Book an appointment with intraining’s accredited sports dietitian Liz Lovering at the intraining Running Centre for tailored nutritional advice.

For bookings, Book online, call 3367 3088 today or email [email protected]