Chicken Tikka with Mint Yogurt, Mango Chutney & Coriander

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Deliciously delicate Indian spices combine to make a super tasty high protein lunch or snack.

This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.

This recipe is high in protein (20% of the energy in this recipe comes from protein).

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• energy
  125kcal
  362kcal
• fat
  2.1g
  6.1g
• of which saturates
  0.83g
  2.4g
• carbohydrates
  9.1g
  26.4g
• of which sugars
  5.1g
  14.8g
• fibre
  1.2g
  3.6g
• protein
  16.5g
  48g
• salt
  0.37g
  1.1g

• PER 100G
• PER SERVING

Ingredients

1 tsp grated ginger (5g)

½ clove garlic, grated (1.5g)

¼ tsp garam masala (0.48g)

Pinch of turmeric (0.25g)

Pinch of chilli powder (0.25g)

Squeeze of lemon juice (20g-juice of half a lemon)

2 Tbsp. natural yogurt (80g)

Small handful mint leaves, finely chopped (4g)

1 cooked chicken breast, sliced (grilled, without skin, 120g)

1 inch chunk cucumber, diced (23g)

2 tsp mango chutney (17g)

2 Ryvita Protein Linseed and Nigella Seed Crunchy Rye Breads

Method

1. Mix the ginger, garlic, spices, lemon juice, yogurt and mint with some seasoning then add the chicken and stir to coat.
2. Top the crunchy rye breads with the chicken followed by some diced cucumber and mango chutney.

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