TANDOORI CHICKEN WITH SPICED PUMPKIN AND TAHINI YOGURT 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground turmeric 2 teaspoons sweet paprika 2 teaspoons garlic salt 6 skinless chicken breast fillets Baby rocket leaves, to serve SPICED PUMPKIN 1 medium butternut pumpkin, peeled 1 tablespoon grated fresh ginger 1 teaspoon ground nutmeg Cooking oil spray TAHINI YOGURT 1 tablespoon tahini 400g low-fat plain yogurt

Prehat oven to 400°F. Combine spices and salt in bowl. Rub spice mixture over chicken breasts, cover; refrigerate 3 hours or overnight. Heat lightly oiled flameproof baking dish over hotplate, add chicken, cook over medium heat for 1 minute on each side or until lightly browned. Transfer to oven, bake for about 10 minutes or until just cooked through. Stand chicken 10 minutes before slicing. Serve with spiced pumpkin, rocket and tahini yogurt.

SPICED YOGURT: Cut pumpkin into wedges, combine with ginger and nutmeg, lightly spray with cooking oil spray. Bake about 20 minutes or untl tender.

TAHINI YOGURT: Combine ingredients in a bowl.

Serves 6.

Per serving: 12.8g fat, 402 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]