g
Best choice
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat oven to 1800c.
- Spread tandoori paste over the chicken breast, cook in the oven for 15-20 minutes.
- Cut the whole grain rolls in half, put spinach, tomato and zucchini on the rolls and top with a chicken thigh fillet.
- Push the tomato through a strainer to remove as much liquid as possible, mix the tomato with the coriander and yoghurt. Spoon the yoghurt over the chicken and top with the other half of the bun.
Each serve provides
| Nutrients | Per serve |
|---|---|
| Weight (g) | 334.00 |
| Energy (kJ) | 1705.57 |
| Protein (g) | 32.58 |
| Total fat (g) | 14.07 |
| Saturated fat (g) | 3.86 |
| Carbohydrate (g) | 33.52 |
| Sugars (g) | 6.19 |
| Dietary fibre (g) | 7.20 |
| Sodium (mg) | 722.47 |
Estimation only.
Additional resources
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Organisational Policy Template
Develop policy & contracts
Health services
+2
Food Service Provider Contract Template
Develop policy & contracts
Health services
+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
