Tandoori chicken and cauliflower with herby raita

This recipe is low in salt but doesn't compromise on flavour.

Serves

Prep

15 minutes

Cook

25 minutes

Nutritional Information:

Each 476g serving contains (excludes serving suggestion)

KCal: 514
Carbs: 35.9g
Fibre: 7.4g
Protein: 67.4g
Fat: 9.5g
(Low)
Saturates: 2.6g
(Low)
Sugars: 17.4g
(Low)
Salt: 1.22g
(Low)

What makes a healthy, balanced diet?

Ingredients

300ml low-fat plain yogurt
1tbsp curry or tikka paste
2 large chicken breasts
300g cauliflower florets
10cm cucumber
2tbsp chopped fresh mint
2tbsp chopped fresh
coriander
2 mini wholemeal pittas

Please view Whisk.com privacy policy for more information

Method

Step 1

Preheat oven to 190°C/gas 5. In a large bowl, stir together 150ml of the yogurt and paste. Cut each chicken breast into four pieces and add to the sauce with the cauliflower. Toss to combine.

Step 2

Oil a baking sheet and spread out the cauliflower. Cook in the oven for 10 mins. Add the chicken and cook for a further 15 mins until tender and browning.

Step 3

For the herby raita, grate the cucumber, then cup in your hands and squeeze to remove as much liquid as possible. Put in a bowl with the remaining yogurt. Finely chop the mint and coriander and stir into the yogurt.

Step 4

Lightly toast the pitta. Serve the chicken and cauliflower with the warm bread topped with raita.

Get more tasty recipes by becoming a member

Join us as a member and receive exclusive recipes and healthy eating advice straight to your door with Balance magazine, among many other updates and benefits.

Become a member

Tandoori chicken and cauliflower with herby raita

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

You may also like

Tandoori chicken and vegetables

Tandoori chicken chapatti

Roasted cauliflower, paneer and chickpea curry

Roasted Cauliflower

Share this Page