10 minutes to make dinner? Make this!
by Emma Stubbs
Spiced chicken with lime yoghurt & green salad
Serves 4 people
I came across the spice chicken & lime combination in the Healthy Food Guide February 2015 edition. It is super simple & full of flavour. Originally it is served with roast pumpkin wedges, green beans & charred corn on the cob – but the roasting takes a little extra time!
500g chicken tenderloins
1 packet reduced salt taco seasoning (or even better, make your own!)
¼ teaspoon chilli flakes
1 small tub (200g) natural yoghurt, if tolerated (or your choice of dairy alternative)
2 teaspoons lime zest
1 tablespoon lime juice
1 packet spinach leaves
1 punnet of cherry tomatoes, halved
1 avocado, diced
2 carrots, peeled into ribbon
1 cucumber, halved and sliced
Extra virgin olive oil
Sprinkle chicken evenly with taco seasoning and chilli flakes; spray with oil.
Mix the yoghurt with the lime zest and juice in a small bowl to make lime yoghurt.
Combine all salad ingredients in a bowl.
Using non-stick frying pan or grill plate, cook the chicken until it is cooked through.
Divide the salad among four plates, top with chicken and a drizzle of the lime yoghurt. Voila.
It is more budget friendly to purchase skinless chicken breasts and slice into strips yourself.
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