9
INGREDIENTS
2 boneless, skinless chicken
breasts
200-250g plain low-fat yogurt
1 tbsp lemon juice
2 tsp paprika
2 garlic cloves, minced
½ tsp ground ginger
½ tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
INGREDIENTS
2 thick slices wholegrain or
wholewheat bread
50g reduced fat feta cheese
½ red onion, cut into thin
strips
½ red capsicum, cut into
strips
2 tbsp balsamic vinegar
½ tsp fresh ground black
pepper
Serves 4
1. Use a lidded casserole dish big enough to hold
everything.
2. Mix the yogurt, lemon juice, paprika, garlic, ginger,
cumin, cayenne and cinnamon in the dish.
3. Cut each chicken breast into two, add them to the
dish, and turn till they’re well coated.
4. Cover and refrigerate for 1-8 hours, turning at least
every hour.
5. Grill the chicken till it’s cooked through (5-7 minutes).
Discard the marinade.
Serves 1
1. Mix the onion, red capsicum, balsamic vinegar and
black pepper in a bowl.
2. Spoon the mixture on to the grill, cook till softened
(1-2 minutes), and lay it on a slice of bread.
3. Tear the feta, sprinkle over the mixture, and top with
the other slice of bread.
4. Clean the grill, then grill the panini for 2-3 minutes.
Serve with a watercress and tomato salad.
CHICKEN TANDOORI WITH YOGURT MARINADE
WHOLEGRAIN PANINI WITH FETA, RED ONIONS
AND RED PEPPER
Summary of Contents for MEDIUM GFOG1000
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