Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced chicken with cooling raita.
plus marinating
Equipment: Grill or frying pan
Measures and names
Ingredients
- 2 chicken breasts, sliced
- 150 g Greek yoghurt
- 2 tbsp tandoori spice (marinade)
- Salad leaves, cucumber, tomato and red onion
- Extra yoghurt, mint and cucumber (raita)
- 1 tbsp oil
- Lemon and coriander (cilantro)
- Salt
Method
- Mix half the yoghurt with the tandoori spice and a pinch of salt. Coat the chicken and marinate for at least 20 minutes.
- Grill or fry over a high heat for 6–7 minutes, until charred at the edges and cooked through.
- Mix the remaining yoghurt with grated cucumber and chopped mint for the raita.
- Pile the salad leaves, cucumber, tomato and red onion into bowls.
- Top with the chicken, add a spoonful of raita, and finish with lemon and coriander.
Swaps and tips
The yoghurt marinade keeps the chicken juicy and adds protein. Serve with cauliflower rice if you want a fuller plate.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 10 g | 4 g | 18 g | 395 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
