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| Prep | 10 min | |
| Cook | 20 min |
Method
Combine the yoghurt, garlic, ginger and Garam Masala in a large bowl. Stir through chicken and set aside.
Heat olive oil in a large frypan over high heat. Add capsicum and zucchini and cook, stirring, for 3-4 minutes or until golden brown. Add passata bring to the boil, before adding the chicken mixture. Cook for 8-10 minutes or until chicken has cooked through.
Fold through peas and baby spinach just prior to serving.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.8 |
| Fruit | 0 |
| Dairy | 0.2 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 343 |
| Protein | 43.7 g |
| Total fat | 8.5 g |
| - Saturated fat | 1.8 g |
| Total carbohydrates | 19.3 g |
| - Total sugars | 13.5 g |
| Fibre | 8.3 g |
| Sodium | 393 mg |
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