6boneless skinless chicken breastscut into 1-inch cubes
1teaspoongrated fresh ginger
2clovesgarlicdiced
1teaspoonchili powder
1teaspoonturmeric
1cupplain Greek yogurt
1lemonjuiced
sea salt and freshly ground black pepperto taste
1/4cupfresh cilantrochopped
6pita bread roundswarmed
Instructions
Preheat the oven to 450 degrees.
In a large bowl, add chicken, ginger, garlic, chili powder, tumeric, 1/2 cup Greek yogurt, juice of 1/2 lemon and sea salt and freshly ground black pepper. Marinate in the refrigerator for 20 minutes.
In a large baking dish, add chicken and bake for 15 to 17 minutes until chicken is cooked through.
In a small bowl, add 1/2 cup yogurt, juice of 1/2 lemon, cilantro and sea salt and freshly ground pepper to taste. Stir to combine.
Place chicken in pita and top with yogurt sauce.
Notes
SERVING SUGGESTION: Sweet potato fries. (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, season to taste with salt, pepper and chili powder.)VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: Make sure pitas are gluten free.NUTRITION: 464 Calories; 4g Fat; 77g Protein; 24g Carbohydrate; 1g Dietary Fiber; 177mg Cholesterol; 423mg Sodium. Exchanges: 1 1/2 Grain (Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fat.