Tandori Chicken with Fresh Mint Sauce

Starter

POINTS Value: 4.5

Servings: 4

Preparation Time: 10 min

Cooking Time: 10 min

Level: Easy

Ingredients

600 g chicken breast, uncooked, skinless, (4 breasts)
2 tablespoon Curry tandoori Paste
125 g low-fat plain yogurt,
2 tablespoon fresh mint, finely chopped
1 tablespoon fresh lime juice
1 clove garlic, crushed
1 medium portion cucumber, thinly sliced

Instructions
1. Brush chicken all over with tandoori paste. Place in a glass bowl and cover with plastic wrap. Place in the fridge for 10 minutes to marinate.


2. Preheat grill on high. Add chicken and cook for 3-4 minutes each side or until brown all over and cooked through. Transfer to a plate and cover to keep warm.


3. Combine the yogurt, mint, lime juice and garlic in a bowl. Season to taste with salt and pepper.


4. Arrange the cucumber and some mixed green salad leaves on plates. Use a sharp knife to cut each chicken breast into thick slices and arrange on each plate. Drizzle with mint yogurt sauce and serve immediately

Tip
This chicken is more flavoursome when marinated in the tandoori paste up to 24hrs before cooking. Any leftover cooked chicken can be stored in an airtight container in the fridge for 1-2 days and used in sandwiches, wraps and salads. Delicious served hot or cold.

Grilled Pork with Orange Salsa

Main
POINTS Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 20 min


Ingredients

5 spray low-fat cooking spray
250 ml No Added Sugar High Juice Florida Orange, (or similar) diluted with water
3 tablespoon lime juice
2 portion fresh red chilli(s), cored, seeded and diced (do not touch seeds with your hands)
450 g pork tenderloin, trimmed of fat
3 medium nectarine(s), diced
3 portion spring onions, finely chopped (green parts only)
1 tablespoon fresh coriander, fresh, minced

Instructions
1. Coat grill rack with cooking spray. Preheat grill.

2. Stir together orange juice drink, 1/2 of lime juice and 1/2 of chillis to make marinade. Brush pork with marinade and place on grill. Baste with marinade every 5 minutes during cooking. Remove pork from grill after about 20 minutes; slice into 1/4 inch-thick slices.

3. Meanwhile, combine nectarines, remaining lime juice, remaining chillis, spring onions and coriander. Serve pork topped with salsa.