Spicy (medium) Skinless Chicken Breast served with Spinach & Walnut salad


  • 4 skinless chicken breast (boneless)
  • 1 – 2 teaspoon paprika
  • 3  teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ tsp chili powder (optional)
  • 1 teaspoon cayenne pepper
  • 2 teaspoon garlic
  • 1 teaspoon ginger
  • 2 tablespoon low fat Greek yoghurt
  • 2 tablespoon lemon juice (lemon juice is a healthy alternative to salt)
  • 1 tablespoon extra virgin oil

    To marinate

  1. Using a fork poke the chicken fillet to make several small holes ( this lets the chicken marinate well)
  2. In a separate bowl , place all the spices, lemon juice and yoghurt in and mix well
  3. Use all the marinade prepared above to coat the chicken fillet completely. Leave in the fridge covered for 1 – 2 hours ( overnight is always preferred)

When ready to cook:  Preheat grill pan, add olive oil and cook chicken (while turning chicken you can use the marinade to baste it if you want, depending on how much flavor / taste you prefer


For Spinach and Walnut salad


250g Baby spinach
½ cup Walnuts
2 tablespoon olive oil
½ teaspoon balsamic vinegar
1 tablespoon Lemon juice
1 teaspoon ginger paste
½ teaspoon black pepper


  1. Place the baby spinach and walnuts in a bowl
  2. For dressing, mix the olive oil, vinegar, lemon juice, ginger and salt in bowl and pour over the salad