Low Fat Chicken Tandoori Chutney & Banana Pizza |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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I GET E-X-C-I-T-E-D and this is my created recipe! SO YUMMY, healthy as can be! Inspired by my travels, hope you enjoy too! Nutritious, delicious, did I mention low fat TRUE??? Also HIGHLY recommend using this recipe with this, I HOPE you don't give this a miss! /266991 Ingredients:
150 g chicken breasts |
8 ounces plain fat-free yogurt |
1 teaspoon lemon juice |
2 tablespoons paprika |
1 tablespoon garlic powder |
1/2 teaspoon ground ginger |
1/2 teaspoon cumin |
1/2 teaspoon cayenne pepper |
1/4 teaspoon coriander |
1 whole wheat tortilla |
2 tablespoons chutney |
20 g feta |
baby rocket |
1/2 banana |
Directions:
1. Cut chicken into slices; place in ziploc bag to marinate overnight.
2. Combine 1st 7 ingredients; combine with chicken in ziplock bag.
3. NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
4. On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
5. On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
6. ENJOY!
7. NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
8. NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).
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