Tandoori chicken burgers

Author: Megan Cameron-Lee

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 tablespoons tandoori paste
¼ cup reduced-fat Greek yoghurt, plus ½ cup extra
8 (500g) chicken tenderloins
2 tablespoons finely chopped mint leaves
4 medium wholegrain rolls, halved
2 cups baby spinach
1 medium Lebanese cucumber, peeled into ribbons
1 medium carrot, peeled into ribbons
6 cups mixed salad leaves, to serve
¼ cup vinaigrette, made with 2 parts balsamic vinegar to 1 part olive oil
coriandercilantroX leaves, to serve (optional)

Instructions

1 Combine tandoori paste and 1/4 cup of yoghurt in a medium non-metallic bowl. Add chicken tenderloins and toss to coat.

2 Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Cook chicken, turning, for 5-10 minutes or until golden and cooked through.

3 Combine remaining 1/2 cup of yoghurt and chopped mint in a small bowl and spread over the base of each roll. Top with baby spinach, cucumber, carrot and tandoori chicken, and the tops of the rolls. Serve burgers with salad leaves and coriander, if desired.

Variations

Make it gluten free: Use gluten-free rolls and check tandoori paste is gluten free.

HFG tip

Nutrition Info (per serve)

Calories 501cal

Kilojoules 2100kJ

Protein 40g

Total fat 17g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 6g

Dietary fibre 5g

Sodium 640mg

Calcium 220mg

Iron 3mg

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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