Tandoori Chicken Pockets with Cooling Yoghurt
Nutrition per serving
Calories | 413 kcal |
Protein | 27.9 g |
Carbs | 53.7 g |
Fats | 10.8 g |
Saturated Fat | 3.2 g |
Monounsaturated Fat | 3.8 g |
Polyunsaturated Fat | 2.5 g |
Sugars | 9.7 g |
Fiber | 6.9 g |
Sodium | 375 mg |
Ingredients
Chicken Breast (with skin) | |
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 ½ a tbsp of natural yoghurt with the tandoori spice and a pinch of salt and mix into a paste. Cut a few slashes into the 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 ½ a tbsp of natural yoghurt with the tandoori spice and a pinch of salt and mix into a paste. Cut a few slashes into the 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 pita 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 pita in half and open into a pocket. Place the chicken slices inside and top with a dollop of natural yoghurt and a pinch of salt and pepper.