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Apricot and Almond Yoghurt Chicken

This recipe is versatile in that it can be experimented with in order to avoid boredom. Perhaps swap the apricots for raisons or the Dijon mustard for a teaspoon of curry powder?

Serve in a wrap or pitta and you’ll have a lunch that everyone in the office will be jealous of!


Serves 2


  • 2 chicken breasts
  • Freshly ground black pepper
  • 80g Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp fresh chives, finely chopped
  • 1½ tbsp dried apricots, chopped into small pieces
  • 1½ tbsp chopped almonds
  • ½ lettuce, finely shredded


  1. To cook the chicken, fill a saucepan with water and bring to a boil. Season the chicken with freshly ground black pepper and carefully add the chicken to the water once it has begun to boil. Reduce the heat and let it simmer for 8-10 minutes, or until it is fully cooked through.
  2. Once cooked, place onto a chopping board and cut into bite sized pieces and allow to cool.
  3. Meanwhile in a bowl add the Greek yogurt, mustard, fresh chives, apricots, and almonds and stir until fully combined.
  4. Divide the shredded lettuce between the wraps/pittas evenly before adding the cooled chicken to the yoghurt and apricot mixture. Stir until the chicken is fully coated before adding to the shredded lettuce.
  5. Dig in and enjoy, or pack in an air tight container ready for work – just try to wait until lunchtime! 
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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