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Ingredients:
- 4 Large Chicken Breasts, cut into bite-size chunks
- 350g 0% Fat Greek Yoghurt
- 100g Tikka Masala Paste
- 4 Naan Breads
- 5 Small Tomatoes
- 1/2 Cucumber
- 50g Mint Sauce
- Coriander to finish (optional )
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Method:
- Place the chicken in a bowl with 150g of your Yoghurt and Tikka Paste, then give it a mix before covering and leaving to marinate in the refrigerator for 2-3 hours ideally, but 30 minutes would do.
- Take your Chicken out of the fridge and place on a large baking tray — try to make sure they’re not stuck together. Spritz with some Oil spray then bake in the oven at 200c for about 15 minutes, or until slightly char d and cooked through.
- While the chicken is cooking, make the little salad by finely chopping the tomatoes (and cucumber and giving them a good mix.
- Next make the mint yogurt dressing by simply adding the remaining 200g of Greek Yoghurt and Mint Sauce to a bowl, with a little pinch of salt and then mix together.
- Now to assemble! Spread a tablespoon of the yogurt dressing on the naan breads, before dividing the cooked chicken between the naan breads and top with the salad, more yogurt dressing and a few leaves of Coriander.
