www.sportsdietitians.com.au/recipes Ingredients: Method: Nutrition Information Serves 4 people. HOT TIPS A delicious and nutrient dense meal that provides adequate protein to kick- start muscle recovery and repair as well as a carbohydrate hit to top of muscle glycogen before the next training session. Nutrient Per serve Energy 1978 kJ CHICKEN TIKKA SALAD ReFuel Summer 2020 Courtesy of: Steve Flint 1. Pre-heat oven to 180°C. Place sweet potato on a tray, drizzle with olive oil,add fennel seeds and half the cumin seeds. Bake for 25 minutes, or until cooked through. 2. Combine chicken, curry paste, yoghurt and chutney in a bowl. 3. Heat sesame oil in a frypan, add onion and remaining cumin seeds. Sauté for 5 minutes, add tomatoes and cook for a further 2 minutes. Transfer to a mixing bowl with carrot, cucumber and spinach. 4. Add marinated chicken to a heated frypan and cook for 10 minutes, or until cooked through. 5. Divide salad into bowls, top with sweet potato and chicken. Serve with additional yoghurt and mango chutney. 400g chicken breast, diced 2 tablespoons tikka masala paste ½ cup greek yoghurt, plus extra to serve 1 tbsp mango chutney, plus extra to serve 2 tbsp extra virgin olive oil 2 medium sweet potatoes, cut into 2-3cm pieces 1 onion, diced 2 tomatoes, chopped 1 carrot, peeled into ribbons 1 lebanese cucumber, peeled in ribbons 4 cups baby spinach 2 tsp sesame oil, cumin seeds, fennel seeds Protein Fat 30.8 g 17 g 2.9 g Saturated Fat Carbohydrate 42 g Sodium 352 mg

chicken tikka salad...CHICKEN TIKKA SALAD ReFuel Summer 2020 Courtesy of: Steve Flint 1. Pre-heat oven to 180 C. Place sweet potato on a tray, drizzle with olive oil,add fennel seeds

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www.sportsdietitians.com.au/recipes

Ingredients:

Method:Nutrition Information Serves 4 people.

HOT TIPSA delicious and nutrient dense meal that provides adequate protein to kick- start muscle recovery and repair as well as a carbohydrate hit to top of muscle glycogen before the next training session.

Nutrient Per serve

Energy 1978 kJ

CHICKEN TIKKA SALAD ReFuel Summer 2020 Courtesy of: Steve Flint

1. Pre-heat oven to 180°C. Place sweet potato on atray, drizzle with olive oil,add fennel seeds and halfthe cumin seeds. Bake for 25 minutes, or until cookedthrough.

2. Combine chicken, curry paste, yoghurt andchutney in a bowl.

3. Heat sesame oil in a frypan, add onion andremaining cumin seeds. Sauté for 5 minutes, addtomatoes and cook for a further 2 minutes. Transfer toa mixing bowl with carrot, cucumber and spinach.

4. Add marinated chicken to a heated frypan and cookfor 10 minutes, or until cooked through.

5. Divide salad into bowls, top with sweet potato andchicken. Serve with additional yoghurt and mangochutney.

400g chicken breast, diced2 tablespoons tikka masala paste½ cup greek yoghurt, plus extra to serve1 tbsp mango chutney, plus extra to serve2 tbsp extra virgin olive oil2 medium sweet potatoes, cut into 2-3cm pieces 1 onion, diced2 tomatoes, chopped1 carrot, peeled into ribbons1 lebanese cucumber, peeled in ribbons4 cups baby spinach2 tsp sesame oil, cumin seeds, fennel seeds

Protein

Fat

30.8 g

17 g

2.9 gSaturated Fat

Carbohydrate 42 g

Sodium 352 mg