Solo: Georgian Chicken

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Solo: Georgian Chicken

Georgian spiced free-range chicken served with a cucumber and tomato salsa, topped with a dollop of fresh dill yoghurt.

Ingredients to serve 1

  • ¼ x cucumber
  • ¾ tsp x Georgian Spice Mix
  • 150g x chicken fillets
  • ¼ x bell pepper – deseed & dice (½ cm)
  • 1 x tomato – dice (½ cm)
  • 5g x fresh coriander – chop leaves finely
  • 5g x fresh dill – chop leaves finely
  • ¼ x chilli (optional) – deseed & chop finely
  • 1 tsp x red wine vinegar
  • 1½ tbsp x yoghurt
  • ¼ clove x garlic – peel, grate finely & chop
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.

Step 3

Chicken marinade: Mix the Georgian Spice Mix with olive oil (2 tbsp for 4; 1 tbsp for 2; ½ tbsp for 1) and coat the chicken fillets. Season with salt and pepper and set aside.

Step 4

Salsa: To make the dressing, whisk together olive oil (1 tbsp for 4; ½ tbsp for 2; ½ tbsp for 1) and red wine vinegar. Then mix together the bell pepper, cucumber, tomato, coriander and HALF the dill. If you like a bit of spice, add chilli. Add the dressing, mix through and season with salt and pepper.

Step 5

Dill yoghurt: Mix together yoghurt, the REST of the dill and garlic. Season with salt and pepper.

Step 6

Chicken: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until cooked through.

Step 7

Serve the chicken with the salsa, topped with a dollop of the dill yoghurt.