Ingredients
- 1 tablespoon tandoori paste
- 1/4 cup low-fat natural yoghurt
- 2 x 250g chicken breast fillets, halved lengthwise
- 1 large Lebanese cucumber, trimmed, finely diced
- 2 tablespoons chopped coriander
- ground black pepper, to taste
- 50g baby spinach leaves
- 2 tomatoes, sliced
- 4 wholegrain buns, to serve
Instructions
- Step 1 Combine Tandoori paste and yoghurt in a shallow, non-metallic bowl. Add chicken and stir to coat. Cover and refrigerate for 30 minutes to marinate.
- Step 2 Place cucumber and coriander into a small bowl. Season with pepper and stir to combine. Set aside.
- Step 3 Spray a chargrill pan or frying pan lightly with oil. Cook chicken over high heat for 2 minutes each side, or until just cooked through.
- Step 4 Divide spinach leaves and tomato between 4 bun bases. Serve topped with chicken and cucumber mixture.
Tip
A better burger: Choosing wholegrain rolls helps keep this meal low-GI.
Satisfaction, sooner: Studies show that strong flavours like tandoori get you feeling satisfied faster.
Nutritional information (per serve)
- Kilojoules : 1,435kJ
- Calories : 343cal
- Protein : 34g
- Total fat : 9.6g
- Saturated fat : 2.4g
- Carbohydrates : 27g
- Sugars : 4g
- Dietary fibre : 3.9g
- Sodium : 553mg
- Calcium : 90mg
- Iron : 2.3mg