(at time of publication)
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.
About this Recipe
- 4 skinless chicken breast fillets, scored all over
- 2 tablespoons tandoori paste
- cooking oil spray
- 2 Lebanese cucumbers, trimmed, thinly sliced
- 60g snow pea shoots, chopped
- 2 cups baby spinach
- small pot tzatziki
- lemon wedges, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified