Tandoori Chicken Fillet Burger
Ingredients:
4 Chicken breasts, skinless2 tbsp Tandoori paste
1 tsp dried coriander
2 tsp Donegal Rapeseed Oil
2 tbsp natural low-fat yoghurt
A small bunch of fresh mint leaves, finely chopped
1/2 cucumber, diced
A few lettuce leaves, washed and cut into slices
4 burger buns, halved and toasted
Instructions
1. In a bowl, add the chicken breasts, tandoori paste, coriander and a little oil and mix together. 2. Using your hands, toss the chicken breasts in the marinade, rubbing it in so that they are completely covered. 3. Heat the rest of the oil in a large frying pan over a medium heat. Cook the chicken breasts for 5-8 minutes each side or until cooked through. 4. In another bowl, combine the yoghurt, mint and cucumber in a bowl. 5. Assemble your burger with lettuce on the base, top with the burger and a dollo of the mint and cucumber yoghurt. Top with the other half of the bun and serve.
Kcal
239 kcal per servingTop Tip
Serve with avocado, tomato and red onion salad to increase the range of nutrients and to add more fibre to the dish.
