Let the beautiful flavours infuse into this Indian-spiced chicken served with cucumber yoghurt salad.
Ingredients
- 3 Lebanese cucumbers (600g), roughly chopped
- 3/4 cup (200g) low-fat Greek yoghurt
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 cup (60ml) lemon juice, plus wedges to serve
- 1 teaspoon sweet paprika
- 1 teaspoon chilli powder
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
- 4 chicken breast fillets (skin and wingbone attached, optional)
- 2 teaspoons olive oil
- 2/3 cup coriander leaves
Method
- Step 1Toss the cucumber with 1 teaspoon of salt. Place in a colander to drain for 15 minutes.
- Step 2Meanwhile, mix yoghurt, ground coriander, cumin and juice. Reserve a quarter of mixture for cucumber. Stir paprika, chilli, garlic and ginger into remaining yoghurt. Toss with chicken and marinate for 10 minutes.
- Step 3Preheat oven to 190C. Heat a lightly oiled chargrill or large frypan over medium heat. Brown chicken for 1-2 minutes each side, then transfer to a baking tray and roast for 6-8 minutes until cooked.
- Step 4Meanwhile, rinse cucumber and drain well. Toss with reserved yoghurt mixture, oil and coriander leaves. Serve chicken on the cucumber salad, with lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1446 kj
Energy
12g
Fat Total
4g
Saturated Fat
2g
Fibre
47g
Protein
127mg
Cholesterol
124.66mg
Sodium
9g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
0