Around the world, yoghurt — in its various guises — is an essential, everyday ingredient. Here is one reason to fall in love with it.
Ingredients
- 1/3 cup (80g) Greek-style yoghurt
- 1 tablespoon finely grated ginger
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 4 (about 800g) chicken breast fillets, halved widthways
- Vegetable oil, to grease
- 1 x 400g can chickpeas, rinsed, drained
- 1 ripe avocado, halved, stoned, peeled, coarsely chopped
- 2 50g punnet cherry tomatoes, coarsely chopped
- 1 Lebanese cucumber, seeded, coarsely chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped coriander
Method
- Step 1Combine the yoghurt, ginger, garlic, cumin, coriander and turmeric in a medium glass or ceramic bowl. Add the chicken and turn to coat in yoghurt mixture. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
- Step 2Brush a char-grill pan with oil and place over high heat. Add the chicken and cook for 3 minutes each side or until cooked through. Transfer to a plate and cover with foil.
- Step 3Combine the chickpeas, avocado, tomato, cucumber, lime juice, olive oil and coriander in a large bowl. Taste and season with salt and pepper.
- Step 4Use a sharp knife to slice the chicken into 2cm-wide strips. Spoon the chickpea salsa among serving plates. Top with chicken.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2025 kj
Energy
23g
Fat Total
5g
Saturated Fat
7g
Fibre
52g
Protein
121mg
Cholesterol
260.23mg
Sodium
4g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Sarah Hobbs
- Image credit: Cath Muscat
- Publication: Notebook:
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