Tandoori chicken
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admin
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last modified
Dec 05, 2011 10:27 PM
This tandoori chicken recipe is super-quick and easy and something the whole family will enjoy.
Instructions
Brush chicken fillets with tandoori paste and spray with cooking oil. Heat a large non-stick frying pan over medium heat and cook chicken fillets for 3-4 minutes each side or until brown and cooked through.
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.
- Recipe by:
- Amanda Lennon
- Styling:
- Wendy Berecry
- Photography:
- André Martin
First published June 2008
Recipe Information
Portions: 4
Time to make: 15 minutes
Total cost of all ingredients: $18 / $4.50 per serve
- Low fat
- Low kilojoule
- Low sodium
Ingredients
- 4 skinless chicken breast fillets, scored all over
- 2 tablespoons tandoori paste
- cooking oil spray
- 2 Lebanese cucumbers, trimmed
- 60g snow pea shoots, chopped
- 2 cups baby spinach leaves
- small pot tzatziki
- lemon wedges to serve
Nutrition Information
| per serve | |
|---|---|
| Energy |
1030
kJ
(248 Cals) |
| Protein | 43.5g |
| Fat - saturated |
6.4g
2.1g |
| Carbohydrates - sugars |
3.6g
3.1g |
| Dietary Fibre | 1.1g |
| Sodium | 265mg |
| Calcium | 115mg |
| Iron | 1.9mg |
| * NS: Not specified | |
