Start off spring with a delicious menu that packs flavour, while shedding those pesky winter kilos.


  • ½ cup (120g) low-fat natural yoghurt

  • 2 garlic cloves, crushed

  • 1 tbs olive oil

  • 1 brown onion, chopped

  • 2 tsp allspice

  • 2 tsp ground cayenne pepper

  • 1 tsp ground ginger

  • 1⁄3  cup (80ml) cider vinegar

  • ¼ cup (60ml) soy sauce

  • 500g lean chicken breast fillets, fat trimmed

  • 4 corn cobs

  • 4 x 60g corn tortillas

  • 8 baby cos lettuce leaves


  • 1.

    Place yoghurt and half the garlic in a small bowl, mixing until well combined. Set aside.

  • 2.

    Place remaining garlic, oil, onion, allspice, cayenne pepper, ginger, vinegar and soy sauce in the bowl of a food processor and process until smooth. Place chicken in a shallow bowl, pour soy mixture over the top, turning chicken to coat.

  • 3.

    Preheat a barbecue or chargrill pan over medium heat. Add corn and chicken and cook for 12–15 minutes, turning occasionally, until chicken is cooked and corn is tender.

  • 4.

    Meanwhile, wrap tortillas in foil and place on a barbecue or chargrill pan for 5 minutes or until warmed through. Thickly slice chicken and serve with barbecued corn, tortillas and cos lettuce, drizzled with yoghurt mixture. 8 ProPoints values per serve.

  • Tips:

  • 1.

    Serve with 0 ProPoints value chopped red capsicum, cucumber slices and lime wedges. 

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 570kj
  • Fat Total 20g
  • Saturated Fat 5g
  • Protein 41g
  • Carbohydrate 57g
  • Sugar 11g
  • Sodium 3657mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Weight Watchers recipes and meal ideas are based on the award winning ProPoints system and have been developed by a team of accredited practising dieticians.

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