Tandoori chicken fillet burger

MONDAY

TANDOORI CHICKEN FILLET BURGER Serves 4

500g chicken fillets 2 tbsp tandoori paste 1 tsp dried coriander 2 tsp olive oil 2 tbsp natural yoghurt A small bunch of fresh mint leaves, finely chopped ½ cucumber, finely chopped A few lettuce leaves, washed and cut into slices 4 burger buns, halved and toasted

1 In a bowl, combine the chicken breasts, tandoori paste, coriander and half of the olive oil. 2 Using your hands, toss the chicken breasts in the marinade, rubbing it in so that they are completely covered. 3 Heat the rest of the oil in a large frying pan over a medium heat. Cook the chicken breasts for 5-8 minutes per side or until cooked through. 4 In a separate bowl, combine the yoghurt, mint and cucumber. 5 Assemble your burger with lettuce on the base, top with a burger and a dollop of the mint and cucumber yoghurt. Top with the other half of the bun and serve.

Per Serving 314kcals, 9.4g fat (2.1g saturated), 17.5g carbs, 1.7g sugars, 38g protein, 0.9g fibre, 0.57g sodium

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