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Grilled Yogurt Coated Chicken Tenderloins with Zucchini and Cherry Tomatoes

Serves 4


  • 500g Australian Greek style yogurt
  • 2 teaspoons cumin
  • 12 (750g) chicken tenderloins
  • 8 small zucchini, cut into 5mm thick strips
  • 250g punnet cherry or grape tomatoes
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper, to taste
  • 1 clove garlic, crushed
  • 1 tablespoon chopped mint
  • 2 teaspoons red wine vinegar
  • freshly ground black pepper, to taste, extra
  • chopped mint, extra, for garnish
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  1. 1. Combine yogurt and cumin in a bowl and reserve half for dolloping. Place chicken in remaining yogurt mix and refrigerate for 1 hour.
  2. 2. Toss the zucchini and tomatoes in oil and season to taste. Preheat a grill until hot. Cook the zucchini strips and tomatoes on a foil lined tray until the zucchini strips are golden and the tomatoes have blistered, keep warm.
  3. 3. Drain excess yogurt from chicken and grill, turning once, until cooked through.
  4. 4. Stir garlic, mint and vinegar into reserved yogurt.
  5. 5. For each serve, pile cooked zucchini strips on the base of a serving plate. Arrange 3 tenderloins on top. Scatter with tomatoes and dollop reserved flavoured yogurt over the top. Sprinkle with black pepper and mint.

Tips / Handy Hints

A versatile lunch or quick dinner idea.


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