Tandoori Chicken, Chickpea and Spinach Salad with Tzatziki

Accredited practising dietitian Lauren McGuckin has created this super quick and scrumptious recipe, which gets a big tick from Diabetes Queensland nutritionists.
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Details
  • 4
  • 8
  • 35 mins
  • Easy
Nutrition
  • Energy 1563kJ
  • Protein 36.9g
  • Carbohydrates 31.9g
  • Total fat 5.6g
  • Saturated fat 1.3g
  • Diaetry fibre 8g
  • Sodium 440mg

Ingredients

  • 500g chicken tenderloins, trimmed of any skin
  • 150g spinach leaves
  • 1 small red onion, very finely sliced
  • 1 punnet of cherry or mini roma tomatoes, cut in half
  • 400g can chickpeas drained and rinsed
  • 2 tablespoons tandoori paste
  • 400g sweet potato
  • Tzatziki to serve (approximately 20g per serve)

Method

  1. Dice sweet potato into 2cm pieces, place on a lined oven tray and spray with a little oil and bake in a 180C oven for about 20-25 minutes or until cooked through.
  2. Meanwhile, place chicken tenderloins in a bowl with the tandoori paste and mix to coat, then refrigerate. Place spinach leaves in a large salad bowl and toss with sliced onion, tomatoes, chickpeas and cooled sweet potato.
  3. Spray a non-stick pan with oil and cook marinated chicken tenderloins, turning after about 3-4 minutes until cooked through.
  4. Serve on top of the salad with tzatziki

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