Step 1 Brush chicken fillets with tandoori paste and spray with cooking oil. Heat a large non-stick frying pan or barbecue over medium heat. Cook chicken fillets for 3-4 minutes each side or until brown and cooked through.

Step 2 Thinly slice cucumbers and combine with sprouts and spinach in a bowl. Divide salad between serving plates, top with sliced chicken fillets and tzatziki, and serve with lemon wedges and steamed rice.