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


- 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.


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

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

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

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

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