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Tandoori chicken and vegetables

Special Diets

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Tandoori chicken and vegetables
Everything goes in the oven at the same time, making this a really simple and tasty dish.
Serves
2
Prep
15 minutes
Cook
15 minutes
Each 594g serving contains (excludes serving suggestion)
KCal
318
Carbs
24.3g
Fibre
8.2g
Protein
40.6g
Fat
4.6g
Saturates
0.7g
Sugars
19.9g
Salt
0.28g
Fruit/Veg Portion
5
Ingredients

Ingredients

300g skinless chicken breast
1 tbsp low-fat natural yogurt
1 tsp paprika
1 tsp ground cumin
1 tsp turmeric
4 tomatoes, halved
1 tsp garam masala
1 tsp rapeseed oil
2 large red onions, quartered
1 red pepper, cut into 8 pieces
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Method

Recipe tips
  • Use curry paste if you don't have all the spices, or add grated fresh ginger and crushed garlic for extra flavour.
  • You can mix the chicken, spices and yogurt together in a food bag and keep in the fridge for a few hours before you start cooking, which helps the flavours to infuse.
  • Spicy dishes do not usually need any added salt, which means they're better for your heart.
  • Skinless chicken is rich in protein and has almost half the fat and saturated fat of skin-on chicken.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping-hot throughout.
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