TANDOORI CHICKEN BURGER

Ingredients
  • 1 tablespoon tandoori paste
  • 1/4 cup low-fat natural yoghurt
  • 2 x 250g chicken breast fillets, halved lengthwise
  • 1 large Lebanese cucumber, trimmed, finely diced
  • 2 tablespoons chopped coriander
  • ground black pepper, to taste
  • 50g baby spinach leaves
  • 2 tomatoes, sliced
  • 4 wholegrain buns, to serve


Instructions
  1. Step 1 Combine Tandoori paste and yoghurt in a shallow, non-metallic bowl. Add chicken and stir to coat. Cover and refrigerate for 30 minutes to marinate.
  2. Step 2 Place cucumber and coriander into a small bowl. Season with pepper and stir to combine. Set aside.
  3. Step 3 Spray a chargrill pan or frying pan lightly with oil. Cook chicken over high heat for 2 minutes each side, or until just cooked through.
  4. Step 4 Divide spinach leaves and tomato between 4 bun bases. Serve topped with chicken and cucumber mixture.


 Tip
A better burger: Choosing wholegrain rolls helps keep this meal low-GI.
Satisfaction, sooner: Studies show that strong flavours like tandoori get you feeling satisfied faster.

Nutritional information (per serve)
  • Kilojoules : 1,435kJ
  • Calories : 343cal
  • Protein : 34g
  • Total fat : 9.6g
  • Saturated fat : 2.4g
  • Carbohydrates : 27g
  • Sugars : 4g
  • Dietary fibre : 3.9g
  • Sodium : 553mg
  • Calcium : 90mg
  • Iron : 2.3mg