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:

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

Fresh fruit platter

Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves

Balsamic baked vegetables

Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side

Pasta bolognaise sauce