If time permits, marinate chicken in yoghurt mixture for up to two hours. Snow peas should be cooked until they are tender but crisp.
1⁄4 cup tandoori paste
1⁄4 cup Greek yoghurt
12 chicken tenderloins (750g), trimmed
Steamed broccoli and extra Greek yoghurt, to serve
2 x 250g packets microwaveable basmati rice
1 tblsp olive oil
1 large onion, halved, thinly sliced
2 tsps all-purpose seasoning
150g snow peas, trimmed, halved
2 tblsps lemon juice
Combine paste and yoghurt in a large bowl. Add chicken. Toss well to coat.
2 Heat an oiled, grill plate over a medium to high heat. Add chicken. Cook, for about 2 to 3 minutes on each side, or until cooked through. Remove.
3 Meanwhile, to make onion rice, heat rice according to packet directions.
4 Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, for about 3 minutes or until soft. Add seasoning and snow peas. Cook, stirring for 1 minute.
5 Add rice to pan. Stir for about 2 minutes, or until combined and heated through. Remove from heat. Stir in juice.
6 Serve chicken with onion rice, steamed broccoli and extra yoghurt.