Name: Tandoori chicken and cauliflower with herby raita
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 2
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

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

Serves

Prep

15 minutes

Cook

25 minutes

Each 476g serving contains (excludes serving suggestion)

KCal

514

Carbs

35.9g

Fibre

7.4g

Protein

67.4g

Fat

9.5g

Saturates

2.6g

Sugars

17.4g

Salt

1.22g

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

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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.

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Tandoori chicken and cauliflower with herby raita

Ingredients