Photo of Chicken with spring veg & yogurt by WW

Chicken with spring veg & yogurt

Points® value
Total Time
25 min
5 min
20 min
Fresh veg becomes the star of the show when you griddle it – the slight char will highlight its natural flavour.


New potatoes, raw

500 g, Jersey Royal

Chicken breast, skinless, raw

4 medium, 150g each

Olive Oil

1 tablespoon(s)

Asparagus, raw

250 g, trimmed

Cherry Tomatoes

250 g, on the vine

0% fat natural Greek yogurt

100 g

Lemon Juice, Fresh

2 tablespoon(s)

Mint, Fresh

2 tablespoon(s), finely chopped


1 clove(s), crushed


  1. Bring a large pan of salted water to a boil and cook the potatoes, covered, for 15-20 minutes until tender. Drain.
  2. Meanwhile, heat a large nonstick griddle pan over a high heat. Rub half the oil over the chicken and season well. Griddle for 10 minutes, turning once, until cooked through. Remove and set aside to rest.
  3. While the chicken is resting, toss the asparagus and cherry tomatoes with the remaining oil and season well. Griddle in 2 batches, for 3-4 minutes per batch, until tender.
  4. To make the dressing, combine the ingredients in a small bowl and season to taste.
  5. Serve the chicken and veg with the yogurt dressing on the side.


You could also griddle broccoli, or serve with steamed spinach