Tandoori Chicken Pockets with Cooling Yoghurt

Nutrition per serving

Calories413 kcal
Protein27.9 g
Carbs53.7 g
Fats10.8 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.5 g
Sugars9.7 g
Fiber6.9 g
Sodium375 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.

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.

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.