SERVES 4
PER SERVING
243 CALORIES
6.5G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 30 MINUTES
4 × 175g skinless chicken breasts
6 teaspoons mango chutney
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons tandoori powder
salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Place the chicken breasts on a chopping board and season on both sides with salt and black pepper. Make an incision to form a pocket in the side of each fillet. Place 2 teaspoons of mango chutney inside each fillet.
3 Put the spices in a bowl and press each chicken breast into them, coating both sides. Transfer to a non-stick baking tray and bake, uncovered, for 25–30 minutes until the chicken is fully cooked. Cut the breasts in half to check they are cooked right through to the centre. Serve on a bed of boiled basmati rice mixed with chopped peppers.
TIP Mix together some chopped fresh coriander and a little low-fat yogurt to make a simple sauce to serve alongside the chicken
