Tandoori chicken flatbread
Tandoori chicken flatbread with charred spiced chicken, fresh crisp salad and soft warm bread, creating a vibrant, colourful dish that looks bright, flavourful and perfect for easy dinners
Equipment
- Bowl
- Griddle pan / George Foreman
Ingredients
- 3 chicken breasts, cut into bite sized chunks
- 2 tbsp tandoori paste
- 1 tbsp lemon juice
- 280 g low fat plain yoghurt
- 4 flatbreads
- salad
Instructions
- Place the chicken in a bowl with the tandoori paste, lemon juice and half of the yoghurt. Stir well to combine, set aside in a cool place for 1 hour, stirring often
- Place the chicken in a griddle pan and cook until cooked through and chargrill marks appear on each side until cooked. Remove and set aside. Alternatively you can place the chicken under a hot grill or George Foreman.
- In the meantime, preheat the grill and place the flatbread under the grill until warmed through.
- When warmed through, remove from the grill, place the salad on top, scatter some chicken over the top and top with your favourite sauce.