Grilled tandoori chicken
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
Cook rice according to packet instructions.
In a large bowl, mix the tandoori paste and yoghurt. Add the chicken and coat well.
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.
Serve with cooked rice and a salad of lettuce, tomatoes and cucumber.
* Gluten free if using a gluten free tandoori paste and yoghurt