top of page

Chicken Tikka with Spinach and Almonds



Prep/ Cook Time:

60 Minutes


2 Servings


  • 300g Chicken Breast, cubed

  • 150g 0% Greek yogurt

  • 2 tablespoon s of Tikka Powder

  • Juice of half a lime

  • 1 teaspoon of sea salt

  • Full bag of spinach

  • 20g of Almonds

  • 2 cloves of garlic, finely chopped

  • 1 tsp of olive oil


- Mix together yogurt, lime juice , salt and Tikka powder in a bowl

- Add the chicken pieces and stir together until the chicken is coated

- Cover and refrigerate for at least an hour but preferably overnight

- Remove from fridge half an hour before cooking and slot onto skewers

-Grill under a medium grill for 10-15 minutes, turning regularly until cooked through. You could also put them off the skewer on a lined oven dish and oven cook.

Whilst the chicken is cooking, wilt down the spinach by putting in into a pan with a little water and lid on a medium heat, drain and put spinach in a bowl. Heat a tsp of oil in a medium pan and add in the almonds and garlic for around 3\4 minutes, gently toasting the almonds and cooking the garlic. Add in the spinach and season.

- Serve and if you want a dressing, mix a few tablespoons of low fat mayo with a little chopped garlic, salt and pepper for a little garlic dip.

bottom of page