Tahini Chicken Bowl


(Recipe serves 1)

  • 180g chicken breast – cut into 1.5 inch pieces
  • 3 tbsps 0% fat greek yoghurt
  • 3 tsps tahini (separated in half)
  • 1/2 tin chickpeas, drained and rinsed
  • Light olive oil spray
  • 1 tsp tandoori masala spice blend
  • Lettuce/mixed leaf salad
  • 1/4 cucumber, sliced
  • 1/2 carrot, sliced lengthways using knife or mandolin
  • 2-3 sun-dried tomatoes, sliced


  1. Preheat your oven to 190C/375F/Gas mark 5 and line a baking tray with foil. Mix the chicken with the yoghurt, 1 1/2 tsps tahini and black pepper in a bowl. Add the chicken pieces to the baking tray, making sure to spread them out. Cook these in the oven for 5-10 minutes until cooked through.
  2. Meanwhile, heat a frying pan on a medium-high heat and add the chickpeas. Spray some light oil spray and add the tandoori masala. Stir and fry these for 6-8 minutes until cooked through and slightly crispy on the outside.
  3. Prep the rest of the salad and add to your bowl along with the chicken and chickpeas – serve with the leftover tahini drizzled over and enjoy!
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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