Tandoori Chicken

Ingredients:
6 large chicken breasts sliced into thin strips
250ml plain unsweetened yoghurt
Tandoori seasoning

Directions:
- Remove any chicken skin and fat. Cut chicken into thin slices

- In a large bowl, mix together the yoghurt and Tandoori paste (adjust the quantity of paste or powder according to your taste). Mix well.

- Add the chicken strips and ensure all chicken is evenly coated. Cover the dish and marinade at least five hours in the fridge - preferably overnight.

- To cook: either pre-heat a GF grill (about 10 mins on moderate to high temp) or pre-heat your oven grill (ideally on fan grill setting) to 200 degrees Celsius. If you’re cooking the chicken in the oven – line an oven tray with baking paper as this marinade makes a real mess! Cook the chicken well – until there are no pink bits in the meat.

- Serve with a mint yoghurt dressing (off season), brown rice and lots of green vegies. To make the dressing combine 2 tablespoons of Colman’s Mint sauce (it’s in a small jar with a yellow label) with about 1/4c of plain unsweetened, low fat yoghurt. Drizzle the dressing over chicken. The combination of mint and Tandoori may sound unusual but it’s extremely tasty.

Sunday brunch bacon and egg muffins

Ingredients

10 x egg whites
2 x Whole eggs
100gm Tegal Chicken Bacon grilled then diced
2 x tbs finely diced red onion
2 x tbs finely diced red capsicum
3-4 drops Tabasco sauce (optional)
Salt and pepper to taste

Method
Preheat oven to 180 degree. In a bowl combine all other ingredients, mix well.
Divide into 4 greased muffin cups.
Bake 15-20 mins or until a knife inserted comes out clean.
Serve with grilled tomato, mushroom.

Serves 2

by Maree Stubbington

Chicken fried rice

300gm Chicken breast diced
1 x Small Red Onion
2 x Cloves Crushed Garlic
1 x Packet Uncle Bens Wholegrain Instant 90 sec Rice
2 x tbs Balsamic Vinegar
2 x tbs Low Salt Soy Sauce
3-4 tbs Ayams Light Sweet Chilli Sauce
1 x Egg & 3 x Egg Whites
300gm Watties Frozen Chinese or International Mix
Olive Oil Spray

Method:
Microwave Rice & set aside.
Whisk eggs until frothy. Lighty spray small pan with oil & pour in egg mixture cook omelette & set aside.
When cool slice into thin strips.
In a large non stick pan put Onion, Garlic & Balsamic Vinegar, stir 2-3 mins
Add Chicken & fry until cooked.
Add Soy Sauce, Vegetables, Rice & toss through.
Lastly add egg omelette & Sweet Chilli Sauce combine together.

Serves 2

Nutritional Information:

Per Serve approx
Calories 441
Protein 50gm
Carbohydrate 45gm
Fat 9gm

Lean Living
It's a lifestyle, not a life sentence!
Maree Stubbington

Tandoori Chicken

Sunday brunch bacon and egg muffins

Chicken fried rice

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