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Spiced chicken with tahini yoghurt

Spiced chicken with tahini yoghurt

Points® value
Total Time
25 min
10 min
15 min


Skinless chicken breast

600 g

Ground cinnamon

1 tsp

Ground cumin

1 tsp


2 clove(s), crushed

Green string beans

250 g, sliced

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)


1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Baby carrot

50 g, steamed, to serve


1 medium, slices and rind strips, to serve

Oil spray

2 x 3 second spray(s)


  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.


Tip: If tahini is very thick, add 1-2 teaspoons warm water to soften.