TANDOORI-STYLE CHICKEN BOWL
700g chicken thighs, boneless and skinless 2 baby gem lettuce, leaves separated 500g zoodles ½ cup extra-virgin olive oil juice of 1 lemon 1 cucumber, sliced into lengths 200g mini Rosa tomatoes, halved ½ red onion, finely chopped 80g almonds, flaked and toasted extra lemon or limes, to serve
FOR THE MARINADE
1 tbsp curry powder 1 tsp paprika 1½ cups double cream yoghurt juice of 1 lemon Himalayan salt and black pepper
1. For the marinade: Mix the marinade ingredients and season well. Place the chicken in a bowl and pour the marinade over it, stir to combine, then let it stand for 30 minutes. 2. Heat a griddle pan. Cook the chicken for 4–5 minutes on each side until the chicken is cooked through. Set it aside and keep it warm. 3. To assemble: Toss the lettuce and zoodles with the olive oil and lemon juice. Divide the salad between 4 bowls, divide the remaining ingredients between the 4 bowls and add the chicken. 4. To serve: Serve immediately with extra lemon or limes.