Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 2 Tbsp curry powder

  3. 1/4 tsp each salt and pepper

  4. 4 skinless, boneless chicken breast halves (5 oz each), tender removed (see Note), visible fat trimmed

  5. 1 Tbsp oil Yogurt SAUCE

  6. 3/4 cup plain lowfat yogurt

  7. 1 Tbsp finely chopped red onion

  8. 1 tsp minced garlic

  9. 1/4 tsp each ground cumin and salt

  10. 1 yellow bell pepper

  11. 2 each medium tomatoes and Kirby (pickling) cucumbers

  12. 4 pitas Garnish: lime wedges and chopped cilantro

Instructions Jump to Ingredients ↑

  1. Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.

  2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

  3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.

  4. Cut chicken diagonally in 1/2-in.-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro. Note: So breasts cook evenly, place halves smooth side down and gently pull off the tenders. Save tenders for another use.


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