|Other||240 min (Marinating)|
In a bowl, gently fold five-spice powder, chilli powder, soy sauce, garlic and oil through yoghurt. Coat chicken with mixture and allow to stand at least 4 hours.
Preheat oven to 180°C (350°F). Line a baking dish with baking paper.
Heat a non-stick frying pan over medium heat. Add chicken and cook for 2 minutes each side. Transfer to prepared baking dish and bake for 6-8 minutes, or until cooked through. Remove and allow chicken to rest for 5 minutes. Carve into thick slices.
To make the salad gently toss lebanese cucumbers, tomatoes, onion, mint, olive oil and lemon juice. Divide between 4 serving plates, then add chicken and serve.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||2|
|Bread & Cereals||0|
|Healthy Fats & Oils||2|
|Total fat||12.8 g|
|- Saturated fat||2.6 g|
|Total carbohydrates||8.5 g|
|- Total sugars||8 g|