Tandoori Chicken Pockets with Cooling Yoghurt
Nutrition per serving
| Calories | 751 kcal |
| Protein | 72.8 g |
| Carbs | 91.8 g |
| Fats | 11.3 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 2.5 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 10.8 g |
| Fiber | 11.9 g |
| Sodium | 723 mg |
Ingredients
| Chicken Breast | |
| Red Onion | |
| Romaine Lettuce | |
| Tomatoes, Vine Ripened (on the Vine) | |
| Carrot | |
| Cucumber | |
| Whole Wheat Pita Bread | |
| Tandoori Seasoning | |
| Yogurt (whole milk) |
Preparations
1. Preheat the grill to high.
1. Preheat the grill to high.
2. Peel/finely dice the onion.
3. Cut the lettuce in half lengthways, then finely shred one half widthways.
4. Finely dice the tomato.
5. Peel/grate the carrot.
6. Dice the cucumber into 1cm cubes.
Cooking Instructions
1. To make the marinade for the chicken, in a bowl, add 1 1/2 tbsp of natural yoghurt with the tandoori spice and a pinch of salt and mix into a paste. Cut a few slashes into each chicken breast, then add to the marinade and coat all over. Set aside to marinade for 5 minutes.
1. To make the marinade for the chicken, in a bowl, add 1 1/2 tbsp of natural yoghurt with the tandoori spice and a pinch of salt and mix into a paste. Cut a few slashes into each chicken breast, then add to the marinade and coat all over. Set aside to marinade for 5 minutes.
2. Once the chicken is ready, place it onto a baking tray and cook near the top of the grill for about 8 minutes on each side until slightly charred and cooked through/no longer pink in the middle. Remove from grill and set aside for a few minutes before slicing.
3. Place the pitas under the grill and toast each side for a minute until golden and puffy.
4. To make the salad, place the onion, lettuce, tomato, carrot and cucumber in a serving bowl and gently toss to combine.
5. Slice the pitas in half and open into a pocket. Place the chicken slices inside each pita and top with a dollop of natural yoghurt and a pinch of salt and pepper.