Low Fat Chicken Tandoori Chutney & Banana Pizza - cooking recipe

Ingredients

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

Preparation

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