Skip to content

Grilled tandoori chicken

2 serves of vegetables in each serve

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

  2.5 serves of veg per serve

Diet and Allergies:

,

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

  2.5 serves of veg per serve

Diet and Allergies:

,

Ingredients

1 cup rice, preferably brown

75g tandoori paste marinade*

½ cup reduced-fat natural yoghurt*

2 skinless chicken breast fillets, cut in half

1 tablespoon sunflower oil 

4 cups of lettuce, chopped

2 cups of tomatoes and cucumber, chopped

 

Method

Step 1 

Cook rice according to packet instructions.

Step 2

In a large bowl, mix the tandoori paste and yoghurt.  Add the chicken and coat well.  

Step 3

Heat the sunflower oil over medium-high heat in a large frypan or grill.  Fry or grill for 15 minutes or until cooked through, turning occasionally.  

Step 4 

Serve with cooked rice and a salad of lettuce, tomatoes and cucumber.  

 

* Gluten free if using a gluten free tandoori paste and yoghurt

Share recipe:

You might also like:

3 vegetable kofta with tabouleh and a quarter of lemon on a round white plate with a small bowl of yoghurt and a white napkin on the right and a silver knife and fork on the left

Vegetarian kofta

4 pieces of chicken on a bed of rice with chopped capsicum, tomato and green beans served on a square white plate on a wooden platter with a spoon and white napkin on the right

Spanish chicken rice

A spread of halved fresh fruit scattered across a silver dish and white table

Fresh fruit platter