Tandoori Chicken Pizza
Recipe Serves 8 people
Ingredients
- 8 pita pockets, wholemeal (70g each)
- 640 g chicken, breast (2 large breasts)
- 40 g curry paste, tandoori
- 400 g yoghurt, natural
- 80 g cheese, tasty, low fat grated
- 8 tbsp tomato salsa
- 2 avocado diced
- 2 capsicum, red diced
- 250 g mushroom, common thinly sliced
- 1 onion, red thinly sliced
- ¼ bunch coriander, fresh separated into leaves
Instructions
- Pre-heat a grill to 180 degrees Celsius. Lightly toast the pita bread for about 2 minutes or until it's slightly crispy. Alternatively you could crisp it up in a sandwich press. Set aside.
- In a small bowl, combine the tandoori paste and 100g of the yoghurt and mix to combine. Add the chicken pieces to the tandoori mixture and toss until well coated.
- Place the chicken on a tray lined with baking paper and cook under the grill for 5 minutes or until the chicken is cooked through. Once cooked, slice the chicken into bite sized pieces.
- Spread each pita pocket with tomato salsa and top with chicken, avocado, capsicum, onion, mushrooms and cheese. Grill for 5-8 minutes or until cheese has melted.
- Top with a dollop of natural yoghurt and sprinkle with fresh coriander.
- Serve with a side salad. Enjoy!
Video
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