Tandoori Chicken Drumsticks With Salad

Lunch: 537kcal
43g protein, 31g fat, 14g carbs

3 chicken drumsticks
(or use 180g vegetarian chicken replacement)
1 tsp tandoori mix
60g avocado, sliced
juice of 1/2 a lemon
100g sweet gem lettuce leaves
100g red bell pepper, sliced
25g red onion, finely sliced
5 baby plum tomatoes, halved


1) Preheat oven to 180˚C / 350˚F. Place the chicken drumsticks on a baking tray. Season with salt and pepper and tandoori mix.

2) Oven bake the chicken for 10 minutes, then turn over and cook for a further 10 minutes. Use a skewer to check that the chicken is cooked. The juices will run clear from the chicken when thoroughly cooked.

3) Slice the avocado and sprinkle over the lemon juice to prevent the avocado flesh from turning brown.

4) Assemble the salad ingredients on a plate and serve with the cooked chicken.