Curry Chicken Breast Pitas the Editors of Publications International, Ltd.
|4||boneless skinless chicken breasts (about 1 pound)|
|1||tablespoon lemon juice|
|1/4||cup plain fat-free yogurt|
|2||large cloves garlic, minced|
|1-1/2||teaspoons finely chopped fresh ginger|
|1/4||teaspoon ground cardamom|
|1/4||teaspoon ground red pepper|
|1/2||teaspoon curry powder|
|2||rounds pita bread, cut in half|
|1/2||cup grated carrot|
|1/2||cup finely shredded red cabbage|
|1/2||cup finely chopped red bell pepper|
|1/2||cup plain fat-free yogurt thinned with 1 tablespoon olive oil and seasoned with black pepper to taste|
- Lightly score chicken breast halves 3 or 4 times with sharp knife. Place in 1-gallon size zip-seal plastic bag; sprinkle with lemon juice. Add yogurt, garlic, ginger, cardamom, ground red pepper and curry powder. Seal closed and pat to coat all pieces well with marinade; refrigerate at least 1 hour or overnight.
- Remove chicken from refrigerator 15 minutes before cooking. Preheat broiler.
- Line broiler pan with foil. Arrange chicken on foil (do not let pieces touch) and brush with any remaining marinade. Discard plastic bag. Broil chicken 3 inches from heat, about 5 to 6 minutes per side or until chicken is no longer pink in center.
- Place one chicken breast half in each pita half with 2 tablespoons each of carrot, cabbage and bell pepper. Drizzle each sandwich with 2 tablespoons yogurt sauce.
To keep sandwiches warm, serve wrapped in foil–the foil also helps keep the filling in place.
|Serving Size:||1 filled pita half|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||17 %|
Check out more recipes for Middle Eastern