Spicy Malaysian chicken kebabs
|0.00 0||yoghurt — fat-free, plain|
|0.00 0||mayonnaise — reduced oil|
|0.00 0||onion — finely chopped|
|0.00 0||ginger — ground|
|0.00 0||curry powder|
|220.00 g||chicken breast fillets — strips|
|0.00 0||paprika — ground|
|0.00 0||freshly ground black pepper|
In a small bowl, mix the yoghurt, mayonnaise, onion, ginger and curry powder.
Place the chicken in a medium bowl. Sprinkle with paprika and pepper. Toss until coated.
In a non-stick pan over medium heat, cook the chicken for four to five minutes. Stir in the yoghurt mixture. Cook, stirring, for two minutes. Serve over the rice.
Make it a meal
Drizzle two teaspoons olive oil over one cup cherry tomatoes and one cup diced butternut, season with salt and pepper and oven-roast until cooked. Mix two tablespoons pumpkin seeds with one cup cooked brown rice. Serve a portion of the curry on half a cup of rice with one cup roasted veg for an aromatic meal under 1 600kJ.
1 587kJ, protein 38g, carbs 33g, fat 10g, saturated fat 3g, sodium 425mg, fibre 11g