Ingredients
- —150g chicken breast, thinly sliced
- —200g carrot, halved into slices
- —120g leek, sliced into rings
- —70g yogurt (full-fat, goat, or sheep yogurt)
- —1 teaspoon mustard (very mild)
- —1 teaspoon lemon zest
- —Salt and pepper to taste
- —Splash of water for cooking
Instructions
Heat a pan with a splash of water and gently cook the chicken strips until they start to brown.
Add the carrot and let it cook gently for 6–7 minutes until it just starts to soften.
Stir in the leek and let everything warm through for a few more minutes.
Remove the pan from the heat and lightly fold in the yogurt and mustard.
Season with lemon zest, pepper, and a pinch of salt.
Serve as a light mash: warm, soft, and creamy without the heaviness.
Serving Tip
Serve warm, spoon-ready — and be proud: this is mash you can enjoy without needing three hours on the couch afterward.
Storage Tip
Keeps for 1 day, but tastes best when served fresh and warm.
RECIPE_ID: 4f7f4447...
LAST_UPDATE: 2/18/2026