- 0:10 Prep
- 0:08 Cook
- 4 Servings
- Capable cooks
India meets Italy in this quick naan bread pizza topped with sweet cherry tomatoes.
Ingredients
- 200g chicken tenderloins, coarsely chopped
- 1 1/2 tablespoons Tandoori Marinade & Stir-Fry Sauce
- 2 pieces naan bread
- 80g small cherry tomatoes, halved
- 30g baby spinach leaves
- 2 tablespoons low-fat Greek-style natural yoghurt
- 2 tablespoons mango chutney
- Mixed salad leaves, to serve
Method
- Step 1Preheat grill on high. Place the chicken and sauce in a bowl. Season with salt and pepper. Toss to coat.
- Step 2Place the naan on a baking tray. Divide the chicken mixture between the naan. Top with tomato. Cook under grill for 8 minutes or until chicken is cooked through and starting to brown.
- Step 3Top with the spinach and drizzle over the yoghurt. Cut in half. Serve with the mango chutney and mixed salad leaves.
Nutrition
1135 kj
Energy
6g
Fat Total
1.5g
Saturated Fat
2.5g
Fibre
15g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
For a vegetarian pizza, replace the chicken with steamed pumpkin.
- Author: Michelle Noerianto
- Image credit: Alan Benson
- Publication: Australian Good Taste
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