directions
tandoori marinade
PREP TIME
5 minutes
COOK TIME
1
5 minutes
SERVINGS
475g
A flavourful marinade with immunity and anti-inflammatory benefits from this
herb combination!
55g dried ancho chili peppers
10g fresh coriander, stems removed
1g (2 tbsp) garam masala powder
1g (
1
∕
8
tsp) ground nutmeg
1g (1 tsp) fresh ginger
2 garlic cloves, peeled
15ml fresh squeezed lemon juice
125ml cold water
240g non-fat Greek yogurt
ingredients
20g tandoori marinade (see recipe page 33)
225g raw chicken breast, cut into 5cm pieces
2 x 20 cm whole wheat pitta bread rounds
2 ripe vine tomato
8 lettuce leaves
directions
chicken pitta sandwich
PREP TIME
3 minutes
COOK TIME
4
minutes
SERVINGS
2
Easy, high-protein dinner in less than 30 minutes with scrumptious,
authentic flavours!
1.
Place the dried ancho chilli peppers into a small pan and pour just enough
water to cover the peppers. Bring to a boil, reduce to a simmer and cook for 10
minutes. Strain peppers and then cool.
2.
Remove the top and seeds from the peppers.
3.
Place all the ingredients in the order listed above into the Nutri Ninja
®
500ml cup
and blend for 25 seconds.
1.
Marinate the chicken breast pieces for 2 hours.
2.
Place the marinated chicken breast pieces into the Nutri Ninja
®
500ml cup and
pulse 5-7 times.
3.
Lightly coat a non-stick pan with cooking spray. Over medium heat, sauté the
chicken mixture until cooked, about 4 minutes.
4.
To assemble the sandwich, cut pitta bread rounds in half, open the pocket, place
the lettuce, tomato and evenly divide the cucumber feta dip and cooked ground
chicken into the pockets.
ingredients
meals
meals