Ingredients
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 baby spinach
20g of Almonds
2 cloves of garlic, finely chopped
1 tsp of olive oil
Preparation
- 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.