Baked yoghurt chicken with tomato, mint & cucumber salad

In a bowl, gently fold five-spice powder, chilli powder, soy sauce, garlic and oil through yoghurt. Coat chicken with mixture and allow to stand at least 4 hours.

Preheat oven to 180°C (350°F). Line a baking dish with baking paper.

Heat a non-stick frying pan over medium heat. Add chicken and cook for 2 minutes each side. Transfer to prepared baking dish and bake for 6-8 minutes, or until cooked through. Remove and allow chicken to rest for 5 minutes. Carve into thick slices.

To make the salad gently toss lebanese cucumbers, tomatoes, onion, mint, olive oil and lemon juice. Divide between 4 serving plates, then add chicken and serve.