Spiced chicken with tahini yoghurt
Raw skinless chicken breast
2 clove(s), crushed
250 g, sliced
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
99% fat-free plain yoghurt
½ cup(s), (120g)
50 g, steamed, to serve
1 medium, slices and rind strips, to serve
2 x 3 second spray(s)
- Diagonally slice chicken into thick escalopes. Combine cinnamon and cumin in a small bowl. Sprinkle spice mixture evenly over chicken.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a plate.
- Respray pan with oil and return to medium heat. Cook garlic, stirring, for 30 seconds or until fragrant. Add beans and ¼ cup (60ml) water and cook, stirring, for 2-3 minutes or until almost tender. Add lentils and cook, stirring, for 1 minute. Add chicken and cook for 1 minute or until lentils and chicken are heated through. Season with salt and pepper.
- Combine tahini and yoghurt in a medium bowl until smooth (see tip). Serve chicken and lentils with tahini yoghurt, carrots and lemon slices. Sprinkle with rind.