Spiced chicken with tahini yoghurt
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless chicken breast
600 g
Ground cinnamon
1 tsp
Ground cumin
1 tsp
Garlic
2 clove(s), crushed
Green string beans
250 g, sliced
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Tahini
1 tbs
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Baby carrot
50 g, steamed, to serve
Lemon(s)
1 medium, slices and rind strips, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Diagonally slice chicken into thick escalopes. Combine cinnamon and cumin in a small bowl. Sprinkle spice mixture evenly over chicken.
2
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.
3
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.
4
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.
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