Chicken Tikka Traybake (LC)
Ingredients
- 2 chicken fillets, cut into chunks
- 1 red pepper, sliced
- 1 red onion, sliced
- 1 tsp olive oil
- Black pepper, to taste
- 2 tbsp tikka curry paste
Yoghurt Dressing:
- 4 tbsp full-fat Greek yoghurt
- 1 tsp parsley (or handful of fresh)
- 1 tsp mint (or handful of fresh)
- ½ tsp garlic powder
- 2 tbsp of water
- 1 tbsp lemon juice
Tossed Salad:
- ½ cucumber, sliced
- 8 cherry tomatoes
- 1 tsp olive oil
- A handful of rocket
Instructions
Preheat the oven or air fryer to 180°C.
In a mixing bowl, combine the chicken, red pepper, red onion, olive oil, black pepper and tikka paste. Mix well until everything is coated.
Spread on a baking tray or add to the air fryer basket. Cook for around 15-20 minutes, or until the chicken is fully cooked.
Make the yoghurt dressing by mixing all dressing ingredients in a small bowl. Pop it in the fridge to chill while the chicken cooks.
Add the cucumber, cherry tomatoes, rocket and olive oil to a bowl and toss gently.
To serve, divide the chicken and vegetables between two bowls, add the salad, and finish with a drizzle of yoghurt dressing.
Note - This recipe serves 2. Store in the fridge for up to 2 to 3 days. Enjoy cold or reheat the chicken before serving.