Tandoori Chicken with Curried Chickpeas & Salad

This is a perfect summer muscle building meal. It is light, delicious and provides you with everything you need for a great post-workout meal. You can also adjust the levels of tandoori paste and spices based on your preferences so you have no reason not to give this tasty recipe a go!

Ingredients
4 x chicken breasts
Tandoori paste
2 tablespoons low fat yogurt
1 x Lemon
Garlic
1 x can chickpeas
Indian spice mix (pinch of each) – garam masala, cumin, turmeric, cumin seeds
1 x onion
1inch thick piece ginger
Fresh tomatoes
Cucumber
Fresh mint

Directions
Put a large pan on a high heat in preparation for the chicken.
Mix together 1 tablespoon low fat yogurt, juice of half a lemon, pinch of salt and 1 tablespoon tandoori marinade paste.
Dice the chicken breasts into 1 inch thick pieces and pour the marinade mixture over it. Ideally you’d leave this overnight but it can also be cooked instantly if you’re pushed for time.
Roughly chop your onion and finely chop the ginger.
Add the onion, ginger, spices and chickpeas to the pan and fry for around 5 minutes until the chickpeas look softened.
Chop the fresh tomatoes and add to the pan. Leave on to simmer.
Grab your marinated chicken and fry it in batches in your super-hot pan.
Mix 1 tablespoon yogurt with fresh diced cucumber, fresh mint, half lemon juice and salt.
Open a bag of fresh salad, add lemon juice, salt and olive oil spray.
Once your chicken is cooked serve with the curried chickpeas, salad and mint and cucumber yogurt.

Serves 4

Nutritional Info (per serving)
Calories - 180kcal
Protein - 44g
Carbs - 8g
Fat - 4g