Low Fat Chicken Tandoori Chutney & Banana Pizza

• 150 g chicken breasts
• 8 ounces plain fat-free yogurt
• 1 teaspoon lemon juice
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon coriander
• 1 whole wheat tortilla
• 2 tablespoons chutney
• 20 g feta
• baby rocket
• 1/2 banana

1. Cut chicken into slices; place in ziploc bag to marinate overnight.
2. Combine 1st 7 ingredients; combine with chicken in ziplock bag.
3. NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
4. On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
5. On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
6. ENJOY!
7. NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
8. NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).

chicken breasts, yogurt, lemon juice, paprika, garlic, ground ginger, cumin, cayenne pepper, coriander, whole wheat tortilla, chutney, feta, baby rocket, banana

Taken from www.food.com/recipe/low-fat-chicken-tandoori-chutney-banana-pizza-301692 (may not work)