Ingredients

• 1 tsp Schwartz Ginger Ground
• 1/2 tsp
• 3 tbs lemon juice
• 1 tsp Schwartz Parsley Flat Leaf
• 1/4 tsp Schwartz Sea Salt Mill
• 1/4 tsp Schwartz Ground Black Pepper
• 200g (7oz) natural yoghurt
• 450g (1lb) boneless, skinless chicken breasts, diced

Method

STEP 1In a bowl combine the Ginger, Curry Powder, lemon juice, Parsley, Salt and Pepper with the yoghurt.

STEP 2Add the chicken, cover and leave to marinade for 30 minutes or for best results overnight in the refrigerator.

STEP 3Pre-heat the grill to medium-heat and grill the chicken for 15-20 minutes, or until cooked through, turning regularly.

Nutrition per serving

191 kcalories, protein 27.3g, carbohydrates 4.5g, fat 7.1g, saturated fat 2.5g, fibre 0.6g, salt 0.6g,

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This recipe uses

Ginger Ground

Parsley Flat Leaf

Sea Salt Mill

Ground Black Pepper