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Dinner Recipes

Baked chicken with spice crust with cucumber & mint salad photo

Baked chicken with spice crust with cucumber & mint salad


  • 2 x 150g chicken breast fillet
  • Extra virgin olive oil spray

Spice crust

  • 50g sesame seeds
  • 50g blanched almonds
  • 25g coriander seeds
  • 5g cumin
  • Pinch sea salt
  • 1⁄2 tsp cracked black pepper


  • 50g fresh mint, roughly chopped
  • 1 medium Lebanese cucumber, thinly sliced
  • 100g plain yoghurt



  1. Preheat oven to 200°C.
  2. To make the spice crust: In a hot, dry pan, toast sesame seeds, blanched almonds, coriander seeds and cumin seeds until fragrant, stirring.
  3. Cool completely.
  4. Then coarsely grind with sea salt and black pepper using a nut grinder or a small food processor.
  5. Spray chicken with extra virgin olive oil.
  6. Press on spice crust (if you have any excess spice crust, store in a screw-top jar for use at another time).
  7. Place chicken in an ovenproof dish and roast for 15-20 minutes or until cooked.
  8. To check that the chicken is cooked, slice through the middle and look to see that it is no longer pink.
  9. Prepare the salad by mixing together the cucumber, mint and yoghurt. Season with cracked black pepper.
  10. Serve with sliced chicken.


Serves: 2

Prep time: 

Cook time: 


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