tandoori-chicken-salad

Tandoori Chicken Salad

Total time: 1 hour

Serves 6

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

350g - Chicken thigh, without skin, raw, trimmed

1 tsp - Turmeric powder

1 ½ tsp - Coriander seed powder

½ tsp - Fennel Seed powder

1 tsp - Garam masala

½ tsp - Black pepper powder

3 tsp - Paprika

1 tsp - Chili powder

1 cup - Low fat yogurt

1 lemon yields - Lemon juice, raw

1 tsp - Garlic, raw, minced

1 tsp - Ginger, raw, minced

1 tb - Vegetable oil

¼ tsp - Salt

3 cups - Cucumber, with peel, raw, sliced

6 medium - Tomatoes, raw, sliced

6 medium - Onions, raw, sliced

UTENSILS

Mixing bowl, Baking tray, Oven, Chopping board, Knife

INSTRUCTIONS

1. Place the chicken in a large bowl. Add the turmeric, coriander, garam masala, black pepper, paprika, red chili powder, fennel, garlic, ginger, yogurt, lemon juice and oil. Season with the salt. Mix well.

2. Cover and refrigerate for 30 minutes.

3. Preheat the oven to 210 degrees Celsius. Line a baking tray with parchment paper.

4. Arrange the chicken in the tray in a single layer. Bake for 20 minutes or until the chicken is cooked through.

5. Serve with sliced red onions, cucumbers and tomatoes.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 190g

Energy (kcal)

180.1

Carbs (g)

13.2

Proteins (g)

14.9

Fats (g)

6.7

Fibre (g)

5.0