Directions:
- To make the marinade, place herbs, garlic, spices, salt, lemon juice and olive oil in the bowl of a food processor. Process until a rough paste forms.
- Place chicken tenderloins in a large bowl with 3/4 of the marinade and turn to coat.
- Heat the chargrill plate of a barbecue to a medium high heat. Brush plate with oil. Place kumara slices on chargrill plate and cook 5 minutes each side or until cooked through.
- Meanwhile, drain excess marinade off chicken and cook 2-3 minutes on same chargrill plate, until cooked through.
- Mix remaining marinade with yogurt, lemon juice and mint and season with salt to taste.
- Serve chicken tenderloins with kumara slices. Drizzle with yogurt and mint sauce.
- For a more filling meal, you could serve couscous with the chicken and kumara.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.12 Kcal (1424 kJ) | ||
| Calories from fat | 224.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.92g | 38% | |
|---|---|---|---|
| Cholesterol | 81.48mg | 27% | |
| Sodium | 601.84mg | 25% | |
| Potassium | 192.4mg | 4% | |
| Total Carbs | 6.83g | 2% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 25.27g | 51% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 45.7mg | 254% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 152.83 Kcal (640 kJ) | ||
| Calories from fat | 100.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 38% | |
|---|---|---|---|
| Cholesterol | 36.61mg | 27% | |
| Sodium | 270.43mg | 25% | |
| Potassium | 86.45mg | 4% | |
| Total Carbs | 3.07g | 2% | |
| Sugars | 1.24g | 11% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 11.35g | 51% | |
| Vitamin C | 7.7mg | 28% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 20.5mg | 254% | |
| Calcium | 33.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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