Grilled tandoori chicken with chickpea salad and raita

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Total Time:
  • 1 tbs tandoori paste
  • 3/4 cup(s) 99% fat-free plain yoghurt, (180g)
  • 600 g Chicken tenderloin
  • 2 medium Lebanese cucumber
  • 2 tbs fresh mint, finely chopped
  • 1 medium Red capsicum, finely chopped
  • 1/2 small red onion, thinly sliced
  • 1 can(s) chickpeas, canned, rinsed, drained, (1x400g can)
  • 1/3 cup(s) fresh coriander, coarsely chopped
  • 1 tbs lemon juice

Combine paste and 2 tablespoons yoghurt in a large bowl. Add chicken and turn to coat. Set aside until required.

Finely grate half a cucumber. Squeeze out excess moisture. Combine grated cucumber, mint and remaining yoghurt in a bowl. Season raita with salt and pepper.

Preheat grill on high. Line a baking tray with foil. Place chicken, in a single layer, on prepared tray. Grill, turning, for 10 minutes or until browned and cooked through.

Thinly slice remaining cucumber. Combine cucumber, capsicum, onion, chickpeas, coriander and juice in a bowl. Season with salt and pepper. Serve chicken with salad and raita.

TIPS: Add it: 1 tbs olive oil to salad in Step 4. Swap it: Tandoori paste for korma, balti or madras curry paste.

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