Baked Tandoori Chicken with Vege
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 311.3
- Total Fat: 3.3 g
- Cholesterol: 69.6 mg
- Sodium: 259.8 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 9.0 g
- Protein: 41.0 g
View full nutritional breakdown of Baked Tandoori Chicken with Vege calories by ingredient
Introduction
very tasty very tastyNumber of Servings: 1
Ingredients
-
120g Chicken breast (per person)
1/2 cup Plain unsweetened yoghurt
1/4 tsp Tandoori Paste
1 cup button mushrooms
1/2 a red capsicum
1 cup of Spinach
Tips
the more tandoori paste you add the more spicy it will be.
low fat
Directions
mix the tandoori paste with the yoghurt in a bowl. Drop chicken into bowl and then cover with the mixture. Cover bowl and let marinade for at least 30min (I leave for a couple of hours).
Turn oven on to 180 degrees Celcius. Line a baking tray with baking paper, place chicken on paper and put in oven for 20 mins turning once.
cook up the muchrooms and capsicum add flavouring to taste (i add garlic) and boil spinach. Place on plate then add chicken on top of the veges.
Serving Size: makes 1 serving
Turn oven on to 180 degrees Celcius. Line a baking tray with baking paper, place chicken on paper and put in oven for 20 mins turning once.
cook up the muchrooms and capsicum add flavouring to taste (i add garlic) and boil spinach. Place on plate then add chicken on top of the veges.
Serving Size: makes 1 serving