Tandoori chicken burger

Health services Workplaces & Tertiary education Sport & recreation

Allergen – contains gluten, dairy.

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g Best choice EF Egg free Main meal

Ingredients

Chicken thigh fillets - 600g (Trimmed)

Tandoori paste - 40g

Wholegrain rolls - 5 (110 grams ea.)

Spinach - 125g

Tomato - 165g (Sliced)

Zucchini - 120g (Ribbons)

Coriander – fresh - 2 tbsp. (Leaves, chopped)

Tomato - 130g (Chopped, strained)

Yoghurt – natural - 130g (Light)

Chicken thigh fillets - 1.2kg (Trimmed)

Tandoori paste - 80g

Wholegrain rolls - 10 (110 grams ea.)

Spinach - 250g

Tomato - 330g (Sliced)

Zucchini - 240g (Ribbons)

Coriander – fresh - ¼ bunch (Leaves, chopped)

Tomato - 260g (Chopped, strained)

Yoghurt – natural - 260g (Light)

Chicken thigh fillets - 6.0kg (Trimmed)

Tandoori paste - 400g

Wholegrain rolls - 50 (110 grams ea.)

Spinach - 1.25kg

Tomato - 1.65kg (Sliced)

Zucchini - 1.2kg (Ribbons)

Coriander – fresh - 1 bunch (Leaves, chopped)

Tomato - 1.3kg (Chopped, strained)

Yoghurt – natural - 1.3kg (Light)

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.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.