Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main

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INGREDIENTS

4 x 125g chicken breast fillets
1/3 cup tikka paste
1 tablespoon mango chutney
1/3 cup low-fat plain yoghurt

Spinach sauce:
½ 250g packet frozen spinach, thawed
¼ cup chopped fresh mint
1 clove garlic, crushed
1 tablespoon lemon juice
1 cup low-fat plain yoghurt
salt and pepper to taste

METHOD

Combine chicken, tikka paste, chutney and yoghurt in a bowl. Cover; refrigerate for 15 minutes.

Spinach sauce:
Squeeze excess liquid from spinach. Place spinach in a blender or food processor with remaining ingredients. Blend until pureed. Transfer to a bowl.

Cook chicken on an oiled grill pan, on both sides, until cooked through.

Serve chicken with spinach yoghurt sauce.