- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Easy
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:
Leave a Reply