Worried about your waistline? Antony's low-fat chicken dish is bursting with flavour but not with fat! Spinach and chickpeas are rich in iron, too.


  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp freshly ground black pepper

  • 4 x 125g chicken breast fillets, skinless

  • Olive oil spray

  • For the Mango yoghurt

  • 1 medium mango cut in 1cm dice

  • 1 red chilli, de-seeded and finely diced

  • ½ tbsp chopped mint

  • 1 tbsp mango chutney

  • 1 tsp curry paste

  • 1 x 150g tub Greek yoghurt

  • For the Spinach

  • 175g red lentils, cooked

  • 1 tbsp rapeseed oil

  • 3 garlic cloves, bruised

  • 1 dried chilli

  • 500g baby spinach leaves, washed

  • 1 tbsp reduced salt soy sauce

  • Freshly ground black pepper

  • 25g roasted natural peanuts, chopped


  • 1.

    Combine the three spices and dust the chicken breast with the mixture. Lightly oil a frying pan and cook the chicken for 7-8 minutes on each side, turning once, until ready.

  • 2.

    Meanwhile, heat a large wok until very hot then add the oil, garlic and chilli and cook until the garlic is deep golden and the chilli has turned dark brown then discard the garlic and chilli from the oil.

  • 3.

    Add the spinach over a high heat until wilted then add the soy sauce and pepper to taste. Stir in the cooked lentils.

  • 4.

    Then make the mango yoghurt: combine the mango, chilli and mint then mix in the chutney and curry paste and fold in the yoghurt. This can be done in advance and left to infuse in the fridge if desired.

  • 5.

    Pile the spinach mixture onto four warm plates. Slice the chicken and arrange it over the spinach, pour over the mango yoghurt and serve with a sprinkling of chopped peanuts.

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