• 2 garlic cloves, crushed

  • 2cm piece ginger, grated

  • 2 tbsp tandoori spice paste
8 tbsp natural yogurt

  • 2 large skinless chicken 
breast fillets
4 ciabatta rolls, halved
3-4 tbsp mango chutney, 
plus extra to serve

  • 1 large tomato, sliced

  • 1 little gem lettuce, torn

  • 16g coriander, leaves picked


  1. 1

    Mix together the garlic, ginger, spice paste, half the yogurt and some seasoning in a large bowl. Cut each chicken breast in half horizontally, then add to the marinade and mix. Cover and set aside for
 at least 15 minutes, or overnight in the fridge. Preheat the grill. 

  2. 2

    Transfer the chicken to a baking tray and grill for 10-12 minutes or until cooked through, turning halfway. Keep warm while you lightly toast the ciabatta buns. 

  3. 3

    Spread a little chutney on the base of each roll, then top with the tomato, lettuce and chicken. Add a dollop of the remaining yogurt and some coriander and serve with extra chutney for dipping. 

Nutritional Details

Each serving provides
  • Energy 1838kj 439kcal 22%
  • Fat 6.3g 9%
  • Saturates 1.9g 10%
  • Sugars 13.3g 15%
  • Salt 1.89g 32%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

57.2g carbohydrate 4.5g fibre 35.9g protein

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