Recipe: Tandoori Chicken Pizza

Recipes

Supplied by Kate Freeman, Nutritionist assisting The Heart Research Institute

Ingredients

  • 8 small wholemeal pita pockets
  • 2 chicken breasts (approx. 640g), sliced into 5-6 cm sized pieces
  • 40g tandoori paste
  • 400g natural yoghurt
  • 80g grated reduced fat cheese
  • 8 tbsp tomato salsa
  • 2 ripe avocados, diced
  • 2 red capsicums, diced
  • 250g mushrooms, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 handful of fresh coriander leaves

 

Directions

1. Pre-heat a grill to 180c. Lightly toast the pita bread (about 2 minutes) until it’s warm and slightly crispy. Alternatively you could crisp it up in a sandwich press. Set aside.


2. In a small bowl, combine the tandoori paste and 100g of the yoghurt and mix to combine. Add the chicken pieces to the tandoori mixture and toss until well coated. Place the chicken on a tray lined with baking paper and cook under the grill for 5 minutes each side or until cooked through. Once cooked, slice the chicken into bite sized pieces.


3. Spread each pita pocket with tomato salsa and top with chicken, avocado, capsicum, onion, mushrooms and cheese. Grill for 5-8 minutes or until cheese has melted. Top with a dollop of natural yoghurt and sprinkle with fresh coriander. Serve with a side salad. Enjoy!

 

Serves 8 - Per serve:

Energy: 2090kJ (497 cal)
Protein: 33g
Carbohydrate: 39g (sugars 7g)
Fat: 21g (saturated 7g)
Fibre: 8g
Sodium: 733mg


See: katefreemannutrition.com.au

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