It's a complete and healthy meal for dinner .
Ingredients
| 4 fillets | Chicken breasts |
| 120 g | Linguine pasta |
| 80 g | Carrots, julienne |
| 40 g | Mushrooms, sliced |
| 40 g | Green capsicums, julienne |
| 40 g | Red onions, sliced |
| 20 g | Garlic, chopped |
| 25 ml | Olive oil |
| 15 g | Cajun spice |
| 15 g | Thyme, chopped |
| 15 g | Salt |
| 10 g | Pepper |
| 5 g | Spring onions, julienne |
Cucumber mint yogurt sauce
| ⅕ Ltr | Greek yoghurt |
| 50 g | Telegraph cucumbers, chopped |
| 5 g | Fresh mint, chopped |
| 10 g | Salt |
Directions
- For baking chicken -.Preheat the oven to 200 degree C. In small pan combine cajun spices,chopped thyme,chopped garlic, olive oil salt and pepper Above marination evenly apply to chicken breasts. Place chicken breast on shallow baking pan and pour little white wine on base Place the chicken breast pan in to pre heated oven Bake 30 minutes 168 degree C.
- For veg pasta.- Heat olive oil in a pan over medium heat. Add garlic and sliced onion ,gently cook until light golden colour. Add carrot ,mushroom and capsicum allow to proper cook Add boiled linguine pasta and properly mix season with salt and pepper.
- For sauce.-Peel and de-seed cucumber, then cut into small cubes. Place in a bowl with greek yoghurt and chopped mint. Stir together then season to taste with salt
- To arrange the chicken breast same as on picture. Garnish is spring onion