Weight Watchers Australia — March 2018

1 tbs tandoori paste

¾ cup (180g) 99% fat-free plain

yoghurt

6 00g lean chicken tenderloins,

fat trimmed

2 Lebanese cucumbers

2 tbs finely chopped fresh mint

1 red capsicum, finely chopped

½ small red onion, thinly sliced

400g can chickpeas, rinsed, drained

⅓ cup coarsely chopped fresh coriander

1 tbs lemon juice

GRILLED TANDOORI CHICKEN WITH

CHICKPEA SALAD & RAITA

SmartPoints VALUE PER SERVE 0 SERVES 4 PREP 20 mins COOKING TIME 10 mins

1 Combine paste and 2 tablespoons yoghurt in a large bowl. Add

chicken and turn to coat. Set aside until required.

2 Finely grate half a cucumber. Squeeze out excess moisture.

Combine grated cucumber, mint and remaining yoghurt in a

bowl. Season raita with salt and pepper.

3 Preheat grill on high. Line a baking tray with foil. Place chicken,

in a single layer, on prepared tray. Grill, turning, for 10 minutes

or until browned and cooked through.

4 Thinly slice remaining cucumber. Combine cucumber, capsicum,

onion, chickpeas, coriander and juice in a bowl. Season with salt

and pepper. Serve chicken with salad and raita.

THIS RECIPE IS Gluten Free.

102 weightwatchers.com/nz