Philips Gril User Manual download pdf (Page 32)

ngre

ients

cm ginger

2 chicken fillets (approx. 300 g)

200 ml full fat yoghur

reshly milled pepper

sea sa

clove garlic, presse

tablespoon fresh coriander leaves,

inely choppe

2 tablespoons olive oil

naan brea

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 r

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.

52-3

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Philips Gril User Manual Page 32