Tandoori Chicken Pita Recipe

January 14, 2013 Posted By: Charmaine Broughton

With a new year, come new goals. Nutrition and financial often take top priority. If you are looking to save a few bucks and clean up your nutrition, look no further than your kitchen. Packing a brown bag lunch, instead of purchasing mid-day grub will save you hundreds of dollars a year (think of all the new Mizuno’s you can buy), and by preparing your own meals, you are in control of ingredients and how your food is prepared. The following recipe tastes better than take-out, will have you saving money, and is the perfect brown bag fuel for an after work run.

This recipe is a great excuse to use up all those spices hidden in the back of your pantry. It makes for a tasty brown bag lunch or quick supper before a group run.

Ingredients:

1 cup (250 mL) plain Greek yogurt
1 tbsp (15 mL) minced fresh ginger root
1 tsp (5 mL) each; ground turmeric, paprika and cumin
1/2 tsp (2 mL) each; salt, cayenne pepper and ground cinnamon
1 lb. (500 g) boneless skinless chicken breasts (about 3 small breasts), chopped in bite size chunks
1 tbsp (15 mL) lime juice
1 tsp (5 mL) minced fresh garlic
1 tbsp (15 mL) coconut oil or vegetable oil
1 Granny Smith apple, cored and diced (skin left on)
½ cup (125 mL) each; finely diced red pepper and grated carrot
2 tbsp (30 mL) roughly chopped fresh cilantro
2 whole wheat pitas cut in half

Stir yogurt with ginger root, turmeric, paprika, cumin, salt, cayenne and cinnamon. Measure out 1/2 cup (125 mL) of yogurt mixture and place in a plastic re-sealable bag with chicken, lime juice and garlic. Refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining yogurt. Heat oil in a non-stick skillet over medium high-heat. Remove chicken from plastic bag and discard any remaining yogurt that is left in plastic bag. Cook chicken for 10 minutes, stirring often until lightly brown and cooked through. Remove from heat and cool slightly. Stir cooked chicken with reaming yogurt, apple, red peppers, carrots and cilantro. Divide chicken evenly between pita halves.

Makes 4 servings.

***

Founder of Marathonmom.ca, Charmaine Broughton-Dunn has transformed her life from an overweight mother of two; to a marathon runner, triathlete and most importantly healthy wife and mother. Charmaine is a trained chef and food writer for a number of national publications including; Running Room Magazine. Charmaine is a sought after running coach and has proudly lead
many women to their FIRST finish line.

Charmaine will be contributing Running Healthy Recipes on the Mizuno Run Club Site, so be sure to check back regularly for this new feature to the site to see delicious recipes that will keep you fit and full!

You can also keep posted on what Charmaine is up to at MarathonMom on Facebook and follow her on Twitter: @runnercharb

With a new year, come new goals. Nutrition and financial often take top priority. If you are looking to save a few bucks and clean up your nutrition, look no further than your kitchen. Packing a brown bag lunch, instead of purchasing mid-day grub will save you hundreds of dollars a year (think of all the new Mizuno’s you can buy), and by preparing your own meals, you are in control of ingredients and how your food is prepared. The following recipe tastes better than take-out, will have you saving money, and is the perfect brown bag fuel for an after work run.

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