Chilli chicken with yoghurt lentil salad

Cooking Salads Chilli chicken with yoghurt lentil salad

Kick the week off in a healthy way with this low-fat, spicy chicken dish for dinner.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Sprinkle both sides of the chicken with the piri piri seasoning. Spray a large non-stick frying pan with olive oil. Heat over a medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
  2. Whisk the yoghurt and lemon juice in a small bowl until smooth.
  3. Place the lentils, currants, parsley and mint in a large bowl. Stir in the yoghurt dressing. Season with salt and pepper. Cut the chicken into thick slices and serve on the lentil salad with lemon wedges and some extra yoghurt.

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4 single chicken breast fillets
2 tsp piri piri seasoning
Olive oil spray
1/4 cup reduced fat natural yoghurt, plus extra to serve
1 tbsp fresh lemon juice
2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed
1/4 cup Sunbeam currants
1/4 cup fresh continental parsley leaves
1/4 cup shredded fresh mint
Salt & freshly ground pepper
Lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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