Delicious chunks of tender chicken marinated in a light tandoori yogurt dressing served in a crispy pitta with crunchy lettuce, tomatoes, coriander and a squeeze of fresh lemon juice.

Why not try this on the BBQ? served with jacket potatoes and a crunchy green salad.

Serves 4.

75g low – fat natural yogurt, plus extra to serve

2tbs tandoori paste

1tsp cornflour

4 skinless chicken breasts, trimmed and cut into 3 pieces

Low – calorie cooking spray

To serve.

4 wholemeal pitta breads

Romaine lettuce, shredded

2 tomatoes, sliced

Large handful fresh coriander leaves

1 lemon, cut into wedges

Mango chutney

Method

In a bowl, mix the yogurt, tandoori paste, cornflour and some seasoning. Add the chicken and stir to coat.

Heat a griddle pan over a medium heat, spray with the low- calorie cooking spray and cook the chicken for 15 minutes, turning once until cooked through, if you don’t have a griddle pan the chicken can be grilled for 12 – 15 minutes turning halfway until golden brown and cooked through, meanwhile, toast the pittas and sprit in half.

Slice the cooked chicken breasts on an angle. Stuff the pittas with the chicken, lettuce, tomatoes and coriander.

Serve with lemon wedges, mango chutney and a drizzle of natural yogurt.

👩🏼‍🍳 Chef’s Note; If you have time, marinate the chicken in the yogurt mix overnight for extra flavour