Chilli chicken with yoghurt lentil salad


  • 4 single chicken breast fillets
  • 2 tsp piri piri seasoning
  • Olive oil spray
  • 1/4 cup (70g) reduced fat natural yoghurt, plus extra to serve
  • 1 tbs fresh lemon juice
  • 2 x 400g cans brown lentils or chickpeas, Edgell brand, drained, rinsed
  • 1/4 cup (45g) Sunbeam currants
  • 1/4 cup fresh continental parsley leaves
  • 1/4 cup shredded fresh mint
  • Salt & freshly ground pepper
  • Lemon wedges, to serve

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Category: Mexican Chicken Recipes