Tandoori Chicken with Broccoli & Tomato Salad

Serves 2

Ingredients

2 chicken breasts
4 tbsp greek yogurt (2 for chicken, 2 for salad dressing)
1 heaped tsp curry powder
1 heaped teaspoon garam masala
200g baby tomatoes
1 broccoli head
½ clove garlic, crushed
Zest and juice of lemon
Salt and pepper

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Nutrition
per serving (approx)

425 calories
66g protein
14g carbs
9g fat

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Method

Combine two tbsp of yoghurt, spices and salt.

Coat the chicken with the marinade and leave for at least 30 minutes or up to 2 days. This can then be cooked in the oven, under the grill or airfryer (as per the instructions on the packet).

Finely chop the broccoli (including stalk) and set to one side. If you are not a fan of raw broccoli you can blanche or microwave this so that it still has a bite.

Half the cherry tomatoes and add to the broccoli.

Combine yoghurt, lemon juice, lemon zest and garlic for the dressing. Add a little water if needed to create a salad dressing consistency. Salt and pepper to taste.