Place the yogurt in a small bowl with all the other ingredients except the chicken breasts. Mix to combine.

Place the chicken on a solid surface and use a rolling pin or a meat mallet to bash them a little to thin out any fatter bits and to tenderise them.

Place the chicken breasts in a plastic bag and spoon in the yogurt marinade. Squish it around a bit so that the marinade covers all of the chicken.

Set aside in the fridge for at least 1 hour but preferably a couple of hours to let the chicken really take up all those flavours.

Preheat the oven to 220°C /200°C fan / 425°F

Once the chicken has marinated, decant it into a small baking dish, spooning over as much of the marinade as possible.

Place on the middle shelf of the preheated oven and bake for 18 - 20 minutes (although this will really depend on the size of your chicken breasts).

Check the chicken after 12 - 15 minutes of baking just to make sure it isn't browning too quickly. If it is, you can always place a piece of kitchen foil over the top of the dish.

If you have one, use a meat thermometer to make sure that the chicken breasts have reached a safe internal temperature of 165°F.

Remove from the oven and slice.

Serve with a green salad or over a couscous salad.