**Chicken Tandoori Tikka with Baby Spinach**

**Ingredients:**
– 500g chicken breast, cut into bite-sized pieces
– 200g Greek yogurt
– 2 tablespoons Tandoori spice mix
– 1 tablespoon lemon juice
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– Salt to taste
– 2 tablespoons oil
– 200g baby spinach, washed and dried

**Instructions:**

1. In a large bowl, mix together the Greek yogurt, Tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt to taste.

2. Add the chicken breast pieces to the yogurt marinade and thoroughly coat them. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for a more intense flavor.

3. Preheat the oven to 200°C (400°F) and grease a baking sheet with oil.

4. Place the marinated chicken pieces on the prepared baking sheet and bake for about 20-25 minutes until they are golden brown and cooked through.

5. While the chicken is in the oven, heat the oil in a pan and lightly sauté the baby spinach until it wilts.

6. Serve the baked chicken pieces alongside the sautéed baby spinach and garnish with fresh herbs if desired.

7. Enjoy your delicious Chicken Tandoori Tikka with Baby Spinach as a main course or as a side dish with rice or naan bread. Bon Appétit!