Grease Lightning Dinner ....with a little help from Glenisk - Jen's Kitchen

Grease Lightning Dinner ….with a little help from Glenisk

In my version of the words of the infamous “Beauty School Dropout” from the Musical Grease….

My Story’s sad to tell.

Midweek dinners ne’er do well

Most mixed ingredients on the block…

Your dinner’s so unclear now..

What’s left of your ideas now…

Can’t even get a idea from my blog….

Ah but I can!

Midweek, or even week dinners are sometimes a chore, as every day someone in the family has an activity.  And at this time of the year there are only so many stews and casseroles you can put on the table when it’s still so warm outside- definitely not complaining by the way.

This is my midweek solution for speed, taste and a little bit of WOW.

Chicken and yogurt for a simple marinade
Chicken and yogurt for a simple marinade

Pan Roasted Honey Chicken, served with baby new potatoes and a beetroot salad.


For the marinade:

4 skinless chicken breasts, preferably organic

1 pot of Glenisk Organic Natural Yogurt (less one tablespoon)

5cm piece of root ginger, peeled and finely chopped

1 garlic clove, finely chopped

4 tablespoons of runny honey

2 tablespoons of soy sauce


500g of new potatoes

2 carrots, peeled and pared into ribbons

1 beetroot, diced into 1 cm pieces

1 pot of Glenisk Crème Fraiche


The night before (or in the morning- whichever’s easier), make slits on the chicken breast to help the marinade infuse.  Mix the remaining marinade ingredients together and gently spoon over the chicken.  The yogurt is essential in preventing the chicken from drying out.

The mixing of the marinade.
The mixing of the marinade.

Cover and chill.

Turn on the oven to 180oC.

Boil the beetroot until cooked, remove the beetroot to drain and reserve 25ml of the pink cooking liquor.

Boil the new potatoes.

Heat a griddle pan and gently place the chicken breasts on the heat.  When the chicken is nicely browned remove back to the marinade dish. Spooning the marinade back over the breasts. Bake in the oven for 25 mins.

Meanwhile steam the carrot strips, and heat the remaining honey in a pan. Once the honey has heated mix in the extra yogurt.

Pour this over the chicken, once plated.

While the chicken is resting, mix the warm beetroot with the crème fraiche and the reserved beetroot liquor.

The cooked beetroot awaiting it's delicious crème fraiche dressing
The cooked beetroot awaiting it’s delicious crème fraiche dressing

Serve the chicken with the new potatoes, the carrot strips, and warm beetroot salad.

Fresh, healthy and tasty on a plate.

Lightening Quick but ultra Tasty



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