Griddled chicken strips with a yoghurt and artichoke sauce
Preparation time: Less than 30 Minuti
Nutritional information: 188 kcal / per serving
Course: Second course
Seasonal dish: Spring
Enviromental Impact: Low (0.468kg CO2 eq)
Creamy spring artichoke sauce elevates the delicate flavour of chicken.
Ingredients for 4 portions
- Chicken breast 400 g
- Natural yoghurt 4 tbsp
- Artichokes (average sized) 3
- Garlic 1 clove
- Lemon (juice) 1
- Green salad 4 leaves
- Extra virgin olive oil 2 tbsp (20 g)
- Salt and pepper to taste
- Herbs to taste
Preparation
Fry the garlic whole in a frying pan with two tbsp of extra virgin olive oil.
Add the cleaned artichokes, cut into segments, and fry for around 15 minutes on a low heat. Set aside and leave to cool.
Make the yoghurt sauce in a food processor with the room temperature cooked artichokes, yoghurt, chopped herbs and lemon juice. Blend for around 8 minutes until creamy and season to taste.
Leave in the fridge for approx. 30 minutes.
Cut the chicken breast into approximately 3 cm long strips and fry in a non-stick pan for around 10 minutes.
Place the washed, dried and julienned salad leaves on a plate.
Place the griddled chicken strips on top and add the yoghurt and artichoke sauce.
Enviromental Impact
Low
Details
Per serving:
0.468kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.