Baked yoghurt chicken with tomato, mint & cucumber salad

Description:
I wanted to try out this new feature so I am copying a recipe from my 360 page. We have tried this several times and it's a light delicious meal.

Ingredients:
~ ½ teaspoon Chinese five-spice powder
~1 teaspoon chilli powder
~ 2 teaspoons soy sauce
~ 1 clove garlic, crushed
~1 tablespoon olive oil
~200 grams low-fat natural yoghurt
~ 4 x 200 gram skinless chicken breasts

Salad
~ 2 Lebanese cucumbers, sliced
~ 4 roma tomatoes, sliced
~ ½ red (Spanish) onion, finely sliced
~1/4 cup mint leaves
~1 tablespoon olive oil
~1 teaspoon lemon juice


Directions:
In a bowl, gently fold five-spice powder, chilli powder, soy sauce, garlic & oil through yoghurt. Coat chicken with mixture & allow to stand for at least 4 hours.
Preheat oven to 180 ° C (350°f). Line a baking dish with baking paper.
Heat a non stick frying pan over a medium heat, add chicken & cook for 2 mins each side. Transfer to baking dish & bake for 10 minutes. Remove & allow chicken to rest for 5 minutes. Carve into thick slices.
To make the salad gently toss all ingredients. Divide between 4 serving plates, then add chicken slices & serve.

Bon Appetite