Pre-heat oven to 180 degrees Celsius. Mix together tandoori paste, yoghurt, lemon juice in an airtight container then add in chicken pieces and cover with mixture and leave to marinade for 20 minutes. Line a rectangular baking dish with baking paper, place chicken pieces in dish and bake in the oven for 20-25 minutes until cooked.
Plate up by placing spinach, tomato, cucumber capsicum, onion on a plate, then place chicken on top with a dollop of Greek yoghurt and a sprinkle of coriander or mint to garnish.
2 large chicken breasts – cut in half long ways
3 tablespoons tandoori paste
½ cup plain Greek yoghurt
½ a lemon – juiced
4 cups spinach/rocket leaves
1 cup cherry tomatoes cut in half
1 cup diced cucumber
1 capsicum diced
½ red onion sliced
½ cup coriander or mint to garnish – optional
Dollop Greek yoghurt to garnish – optional