Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1086
Calories
72g
Protein
18g
Fat
159g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pieces boneless chicken breasts
- 250 ml plain yoghurt
- 30 g tandoori paste
- to taste salt and pepper (optional)
- olive oil (optional)
- 300 g eggplant/aubergine
- 1 piece large white onion
- 1 bunch flat parsley
- 30 g tahini paste
- 200 ml plain yoghurt
- 200 ml sour cream
- 30 g tahini paste
- 1 clove garlic
- 4 pieces flour tortilla (optional)
- 2 pieces ripe tomatoes
- 1 bulb white onion
- 1 piece cucumber
- 100 g Romaine lettuce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista