Tandoori chickenReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 6.4g
–Saturated fat 2.1g
Dietary fibre 1.1g
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