Chicken and Vegetable Slice


  • 200gms skinless breast chicken
  • 2 tablespoons low fat yoghurt

Roll chicken in yoghurt and bake on oven tray lined with baking paper at 240C for thirty minutes or until cooked.

Vegetable slice

  • 6 cups colourful vegetables of choice
  • 1 egg
  • 1 tablespoon plain low fat yoghurt
  • Spices of choice to taste
  • 1 peach or 1/8 rock melon


Puree yoghurt, egg, melon and spices and pour half in baking dish. Puree cooked vegetables and spread over egg/yoghurt mix. Top with other half of egg yoghurt mix and bake for 15-20 minutes at 180C or until almost set.

Let sit for five minutes, cut in slices and serve with sliced chicken. Serves 2.

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