Serving up fresh and light recipe at Sanilac Medical Care Facility
Billie A. Duvall, CDM, CFPP
CURRIED
CHICKEN-APPLE PITAS
INGREDIENTS:
¼ CUP ALOMONDS
6 TBS PLAIN LOW-FAT YOGURT
2 TBS FRESH LIME JUICE
1 ½ TSP HONEY
1 TSP CURRY POWDER
½ TSP SEA SALT
1 ½ CUPS CUBED OR SHREDDED
COOKED SKINLESS CHICKEN BREAST
1 TART APPLE, CORED BUT
NOT PEELED CUT INTO SMALL CUBES
½ CUP MINCED RED ONION
2 WHOLE-WHEAT PITA BREAD
4 LETTUCE LEAVES
DIRECTIONS:
PREHEAT OVEN
TO 350 F
SPREAD THE
ALMONDS ON A BAKING SHEET AND TOAST IN THE OVEN UNTIL LIGHTLY BROWNED, ABOUT 10
MINUTES. IMMEDIATELY POUR THE ALMONDS
ONTO A PLATE TO COOL, THEN CHOP COARSELY; SET ASIDE
IN A LARGE
BOWL, WHISK TOGETHER THE YOGURT, LIME JUICE, HONEY, CURRY POWDER AND SALT. ADD THE CHICKEN, APPLE, ONION, AND ALMONDS.
STIR TO MIX AND COAT WELL
GENTLY OPEN
THE PITA BREAD HALVES AND TRUCK A LETTUCE LEAF INTO EACH. SPOON THE CHICKEN
MIXTURE INTO THE POCKETS, DIVIDING EVENLY.
SERVES 2
CALORIES: 230
TOTAL FAT: 8.8
PROTIEN: 15.5
FIBER:4.5