Tandoori chicken

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

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Serves: 4

Time to make: 15 mins

Ingredients

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4 skinless chicken breast fillets, scored all over

2 tablespoons tandoori paste

cooking spray oil

2 Lebanese cucumbers, trimmed, thinly sliced

60g snow pea shoots, chopped

2 cups baby spinach

small pot tzatziki

lemon wedges, to serve

Instructions

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1 Brush chicken fillets with tandoori paste and spray with cooking oil. Heat a large non-stick frying pan or barbecue over medium heat. Cook chicken fillets for 3-4 minutes each side or until brown and cooked through.

2 Thinly slice cucumbers and combine with sprouts and spinach in a bowl. Divide salad between serving plates, top with sliced chicken fillets and tzatziki, and serve with lemon wedges and steamed rice.

Nutrition Info (per serve)

Calories 246 cal

Kilojoules 1030 kJ

Protein 43.5 g

Total fat 6.4 g

Saturated fat 2.1 g

Carbohydrates 3.6 g

Sugar 3.1 g

Dietary fibre 1.1 g

Sodium 265 mg

Calcium 115 mg

Iron 1.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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