Homemade Nando's

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 231kcal
Author: Matt Cooney


  • 350g mini chicken breast fillets
  • 4 32g snack size low calorie pita pockets (BFree brand are a good low calorie option but you can use any)
  • 1/2 sachet peri peri marinade
  • 80g fat free greek yogurt
  • 1 handful finely chopped mint leaves
  • 1/2 clove grated garlic
  • 1/2 juice of a lemon
  • 100g mixed leaves salad
  • 100g sliced cucumber
  • 8 cherry tomatoes
  • 1 chopped red pepper
  • 20g low calorie hot sauce of choice (Nando's Marinade, Frank's Hot Sauce, Sriracha Hot Sauce, Salsa Dip)
  • 1 kcal spray
  • salt & pepper (to taste)


  • Pour the peri peri spice mix on the mini chicken fillets and mix well.
  • Leave a side to marinade for as long as possible.
  • To make the mint yogurt dressing, add the yogurt, finely chopped mint, lemon juice, garlic, salt and pepper to a small bowl and mix well.
  • Leave in the fridge until needed.
  • To make the salad, add the mixed leaves, cherry tomatoes, cucumber and red pepper to a large bowl.
  • Spray a lined tray with 1 kcal spray and arrange the mini chicken fillets on it.
  • Spray again with 1kcal spray.
  • Grill them for 10-12 minutes turning half way through. They should be white all the way through but still juicy. If using large chicken fillets, cooking time will be longer.
  • Toast the pita pockets and slice.
  • Spoon some of the mint yogurt dressing into each pita and add the grilled chicken fillets.
  • Top with hot sauce and serve with side salad.


Serving: 1chicken pita with side salad and sauce | Calories: 231kcal | Carbohydrates: 23g | Protein: 27g | Fat: 3g