Just six ingredients is all you need for this speedy, exciting dinner!
Ingredients
- 4 pita bread rounds
- 1 tablespoon rice bran oil
- 2 tablespoons tandoori paste
- 1/2 cup Tamar Valley Greek Style Yoghurt
- 300g chicken thigh fillets, trimmed
- 1 Lebanese cucumber, cut into ribbons
- 50g snow pea sprouts
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place bread on a large baking tray. Brush with 1 teaspoon oil. Bake for 5 to 7 minutes or until crisp.
- Step 2Meanwhile, combine tandoori paste and 1 tablespoon yoghurt in bowl. Add chicken. Stir to coat.
- Step 3Heat remaining oil in a large non-stick frying pan over medium heat. Add chicken. Cook for 4 to 5 minutes, each side or until browned and cooked through. Transfer to a board. Thinly slice.
- Step 4Top bread with chicken, cucumber and sprouts. Drizzle with remaining yoghurt. Cut into wedges. Serve.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1669 kj
Energy
15g
Fat Total
4g
Saturated Fat
3g
Fibre
23g
Protein
64mg
Cholesterol
767.25mg
Sodium
8g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
Use a vegetable peeler to cut cucumber into ribbons.
Related Video
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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