Ingredients (serves 2)

  • 2 chicken breasts (no skin)
  • 3 tbsp tandoori paste
  • 2 tbsp low fat yoghurt
  • 1 lemon cut into quarters


  • 4 tbsp low fat yoghurt
  • 1 Lebanese cucumber diced
  • 1 squeeze of lemon

Trim any excess fat off chicken.
Combine tandoori paste and yoghurt and mix well with chicken.
Make sure barbecue is hot and cook until tender. Allow the chicken to rest for about a minute by taking off the heat and covering with foil. Add chopped cucumber and lemon juice to the yoghurt and mix together. Place chicken on plate with yoghurt dressing on top or to the side.