FRIJE

Instructions

• 1.   In a freezer bag or airtight container, add: chicken fillets, half of the skyr, lemon juice, half of the grated garlic, salt, and pepper.
• 2.   Close the bag or container and mix everything. Place it in the fridge for at least 20 minutes.
• 3.   Meanwhile, wash and dice the cucumber into small pieces.
• 4.   Wash the cherry tomatoes, then cut them in half or quarters depending on their size. In a bowl, mix the tomatoes and cucumbers. Set aside.
• 5.   Prepare the yogurt sauce. In a bowl, mix the remaining skyr, the other half of the grated garlic, and a drizzle of olive oil. Season with salt and pepper, mix again, then set aside.
• 6.   Take the marinated chicken out of the fridge. In a hot pan, add a drizzle of olive oil and sauté the chicken for 4-5 minutes on each side over medium heat until it is lightly golden (with the skyr marinade, the chicken won't brown as much as usual).
• 7.   On a plate, arrange the chicken on top of the skyr sauce, then add the cucumber and tomato salad. Drizzle with olive oil. Season with salt and pepper, it's ready!

Nutritional information *

Reference

• jow.fr/recipes/poulet-marine-au-skyr-et-salade-d-ete-8sd57u06dpea4oqn14vy?coversCount=6&from=menu