that's life (Australia)
TANDOORI CHICKEN WITH LENTIL SALAD
PREP AND COOK: 35 MINS 4 x 150g chicken breast fillets ¼ cup tandoori paste
⅓ cup Greek yoghurt
500g cauliflower, cut into small
2 tblsps olive oil
2 zucchini (400g), cut into
400g can brown lentils 1 carrot, grated
100g baby spinach leaves 1 cup fresh coriander leaves Lemon wedges and extra
yoghurt, to serve
1 Coat chicken with paste and yoghurt. Place on a greased oven tray.
2 Toss cauliflower with half the oil in a roasting pan.
Season with salt and pepper.
3 Cook chicken and cauliflower in a hot oven (200°C) for 10 minutes.
4 Toss zucchini with remaining oil. Add to cauliflower. Cook chicken and vegetables for a further 15 minutes, or until chicken is cooked and vegetables are just tender, not soft. Remove chicken. Cover lightly with foil to keep warm.
5 Toss cooked vegetables in a large bowl with drained lentils, carrot, spinach and coriander. Season.
6 Serve chicken with lentil salad, lemon wedges and extra yoghurt.