Recipe: Tandoori Chicken Pizza

The best pizzas are undoubtedly those you make yourself as you can control the ingredients and keep the end result both delicious and nutritious.


  • 8 small wholemeal pita pockets
  • 2 chicken breasts (approx. 640g/23oz), sliced into 5-6cm (2 inch) sized pieces
  • 40g (1.5oz) tandoori paste
  • 400g (15oz) natural yoghurt
  • 80g (3oz) grated reduced fat cheese
  • 8 tbsp tomato salsa
  • 2 ripe avocados, diced
  • 2 red capsicums, diced
  • 250g (9oz) mushrooms, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 handful of fresh coriander leaves


1. Pre-heat a grill to 180c (350F). Lightly toast the pita bread (about 2 minutes) until it’s warm and slightly crispy. Alternatively you could crisp it up in a sandwich press. Set aside.

2. In a small bowl, combine the tandoori paste and 100g (3.5oz) of the yoghurt and mix to combine. Add the chicken pieces to the tandoori mixture and toss until well coated. Place the chicken on a tray lined with baking paper and cook under the grill for 5 minutes each side or until cooked through. Once cooked, slice the chicken into bite sized pieces.

3. Spread each pita pocket with tomato salsa and top with chicken, avocado, capsicum, onion, mushrooms and cheese. Grill for 5-8 minutes or until cheese has melted. Top with a dollop of natural yoghurt and sprinkle with fresh coriander. Serve with a side salad. Enjoy!

Serves 8 

Per serve:

Energy: 497cal (2090kJ)
Protein: 33g (1.2oz)
Carbohydrate: 39g (1.4oz) -sugars 7g (0.25oz)
Fat: 21g (0.75oz) of which 7g (0.25oz) is saturated
Fibre: 8g (0.3oz)
Sodium: 733mg

Supplied by Kate Freeman, Nutritionist assisting The Heart Research Institute


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