First seven ingredients are used for the chicken and the next six are used for the salad.
1.In a food processor, combine all the ingredients except chicken. Process until smooth. Season to taste.
2.Place chicken in shallow dis and pour yoghurt mixture over. Cover and chill for at least 1 hour.
3.SALAD, In a large salad bowl combine carrot, onion and corriander. in a small judge whisk oil, garlic and vinegar together.season to taste. Drizzle over salad when ready serve.
4. Heat a char-grilled pan or barbecue on medium. Brush with a little oil and cook chicken 2-3 minutes each side, until just cooked through, serve with salad.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 250 | ||
Calories from Fat: 70 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 74.2mg | 23 % | |
Sodium 134mg | 5 % | |
Potassium 824.1mg | 22 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 8.6g | ||
Protein 33.1g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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