Baked chicken breasts with yoghurt covered Broccoli

1. Preheat your oven to 200°C (180°C fan). Lightly oil a baking dish and season the chicken breasts with olive oil, paprika, salt, black pepper, and dried herbs on both sides. 2. Place the chicken breasts in the baking dish and bake for 22–25 minutes until cooked through (internal temperature 74°C). Let rest for 5 minutes before slicing. 3. While the chicken bakes, blanch the broccoli florets in salted boiling water for 3–4 minutes until just tender but still bright green. Drain well and set aside. 4. In a bowl, mix the Greek yoghurt with minced garlic, lemon juice, salt, and pepper to create the yoghurt sauce. Adjust seasoning to taste. 5. Place the drained broccoli into an oven-safe dish and pour the yoghurt sauce generously over the top, ensuring good coverage. 6. Place the broccoli dish in the oven for the last 8–10 minutes of the chicken's cook time to warm the yoghurt sauce and lightly set it over the broccoli. 7. Arrange sliced chicken breast alongside the yoghurt-covered broccoli on plates, and serve with tortilla chips or flatbread crisps on the side for crunch. 8. Finish with a squeeze of fresh lemon juice and a light dusting of paprika over the dish before serving. Tip: To prevent the yoghurt from separating when heated, use full-fat Greek yoghurt and avoid high oven temperatures — a gentle 180°C is ideal. Stirring a teaspoon of cornstarch into the yoghurt before baking also helps stabilise it for a silkier sauce.