After the dip in the ice cold pool (see previous post) I fancied treating myself to a delicious, but (almost) guilt free dinner. This is the kind of meal I could eat every night – it’s so satisfying and filling, and other than the bun (which I would usually miss out) it’s low in fat and high in protein. I love to eat this on a summers evening, and it’s a great one to cook for friends – it’s fuss free but sooo good. It’s so simple that it doesn’t really need a recipe, but I’ll share anyway.
Serves 2
For the chicken burgers:
- 1tbsp Tandoori spice mix (this is almost always in the spice section, but is sometimes with the packet mixes for sauces)
- 3tbsp fat free yogurt
- 2 chicken breasts
- 2 burger buns
For the sweet potato chips
- 1 large, or 2 small, sweet potatoes
- 1tsp vegetable oil
- Seasoning to taste
- A pinch of chilli powder
For the yogurt dressing
- 4 tbsp fat free yogurt
- juice from 1/2 a lime
- small handful of chopped coriander
Coat the chicken breasts in the spice mix and yogurt – leave it to marinade in the fridge for 2-3 hours.
Chop the sweet potato into wedges. Place in a large baking tray. Cover in the oil, seasoning and chilli. I find it best to use your hands for this as it is easier to make sure all the wedges are evenly covered. Put the chips into a hot oven (200 C) for around 40 minutes, or until they are soft in the middle and crunchy around the edges.
Whilst the potato chips are cooking, mix the yogurt, lime and coriander together.
15 minutes before the potato chips are ready, start to cook your chicken. This is best done on a griddle or a barbeque! The chicken breasts will need around 15 minutes cooking time, and they should be flipped half way through. Cooking time will vary on the size of your chicken breast.
When they’re cooked, assemble your burger! Serve with a green salad, and enjoy guilt free indulgence! xo
The Food Loving Dieter 