Chicken Tandoori Sandwiches
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 33 min.
Ready in
Calories:
1544
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,544 cal. | (74 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 248 g | (165 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,298 mg | (32 %) | ||
| Calcium | 380 mg | (38 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 436 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 140 g)
- 2 garlic cloves
- 2 tsps freshly grated ginger
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- 2 tsps Tandoori spice mix (ground cumin, nutmeg, coriander, pepper, paprika, turmeric)
- peppers
- 2 Tbsps lemon juice
- 4 Sandwich breads
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse chicken and pat dry. For the marinade, peel garlic and ginger. Finely chop. Mix yogurt with oil, Tandoori spice, garlic and ginger. Season with pepper and add lemon juice. Pour over chicken, mix to coat and marinate overnight in refrigerator.
2.
Remove from marinade the next day. Heat oil and add drained chicken. Cook about 8 minutes, turning as needed.
3.
Cut sandwich rolls horizontally. Sprinkle with 1 teaspoon of marinade and toast. Cut chicken breasts into slices. Place on bottom bun, add top bun and wrap in aluminum foil.
4.
Serve with yogurt and cucumber sticks if desired.
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