Philips Gril - Manual (Page 32)

Ingredients
1 cm ginger
2 chicken fillets (approx. 300 g)
200 ml full fat yoghurt
freshly milled pepper
sea salt
1 clove garlic, pressed
1 tablespoon fresh coriander leaves,
finely chopped
2 tablespoons olive oil
1 naan bread
Contains 300 kilocalories per portion:
25 g protein
9 g fat, of which 3 g saturated
20 g carbohydrates
2 g fibre
Chicken fillets marinaded in yoghu rt
ginger in naan bread
Main dish - Serves 2
1
Finely cut the ginger or crush it in a sturdy garlic press to collect the juice. Cut the chicken
fillets into long strips. Mix half of the yoghurt with the ginger juice or pulp, season to taste
and add the chicken strips. Mix well and leave to marinate for at least 30 minutes at room
temperature or approximately 2 hours in the refrigerator. Bring back up to room temperature
before use.
2 Mix the garlic and the coriander with the rest of the yoghurt and season to taste. Heat the
grill to setting 5. Take the chicken out of the marinade, pat dry with paper towels and lightly
brush with 1 tablespoon of oil.
3 Grill the chicken strips for 2-3 minutes in a closed grill (Contact grill position) until cooked.
Open the grill to the Barbecue grill position, remove the chicken strips and grill the naan bread
for 1 minute (wipe the grill with a paper towel to remove excess marinade if necessary).
4 Cut open the bread and fill with the chicken strips. Serve the yoghurt dip on the side.
Very good with a refreshing cucumber salad.
Total preparation time 45 minutes
(15 minutes + 30 minutes marinade)
TIP: To make this meal even healthier, try using low-fat yoghurt.
5 2-3
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