Curried Chicken Pitas with Cucumber Sauce (3.23.16)

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  • 1/2 cup low-fat plain yogurt
  • 1 large cucumber, diced
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 1 pound boneless, skinless chicken breast, cut into bite size pieces
  • 1 tablespoon canola oil
  • 4 whole grain pitas
  • 1 medium tomato, chopped
  • 1 1/2 cups iceberg or romaine lettuce, chopped
  • No Salt Seasoning and Pepper, to taste

Mix yogurt, cucumber, tahini, lemon juice, no salt seasoning and pepper in a medium bowl. Set aside.

Combine onion powder, garlic powder, curry powder, no salt seasoning and pepper in a small bowl. Toss chicken in spice mixture. Add oil to a large skillet up to medium high heat. Add 1 tablespoon oil and toss to combine. Cook chicken for 8-10 minutes, turning on each side, or until cooked all the way through.

To serve, divide the cucumber sauce and chicken among each pita on a pita. Top each with tomatoes and lettuce. Serve immediately.

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