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Tandoor Chicken Pita Recipe

 


Yogurt- and curry-marinated chicken breast, pan-seared and mixed with honey goat cheese dressing. Mixed with refreshing lemon herb tabouleh and served in a warm pita.


Yield: 11.5 ounces


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
yogurt, plain 1 cup Marinade: Combine yogurt and curry powder. Refrigerate overnight to allow flavors to marry. Use as a marinade for chicken.

Curry Powder, Madras 1 tbsp
ghee (clarified butter) 2 tbsp Tandoor Chicken Pita: Heat ghee in a sauté pan. Sear marinated chicken breast on both sides, transfer to a sizzle plate, and finish in a 350°F oven until internal temperature reaches 165°F (approximately 5 to 7 minutes). Slice chicken. Stuff ½ warm pita bread with ¼ cup Tabouleh and cooked chicken. Top with Honey Goat Cheese Dressing and serve.

chicken breasts, boneless, skinless, marinated, 4-oz. 4
pita bread, whole-wheat, warm, cut in half 2
Tabouleh (see recipe)
Honey Goat Cheese Dressing (see recipe)
bulgur wheat, hydrated 1 1/2 cups Tabouleh: Combine all tabouleh ingredients in a stainless steel bowl. Mix well and let stand approximately 2 hours prior to using.

Mint Leaves 2 tsp
Parsley Flakes 2 tbsp
tomato, seeded, diced 1/2 cup
cucumber, peeled, seeded, diced 1 cup
green onions, diced 1/2 cup
olive oil 3 tbsp
lemon juice 3 tbsp
Lawry's® Pepper Supreme® 1 tsp
salt 1/2 tsp
yogurt, plain 1/2 cup Honey Goat Cheese Dressing: Combine all dressing ingredients in a mixing bowl, blend well. Add salt and pepper to taste.

goat cheese, plain 1/4 cup
honey 2 tbsp
Garlic, Roasted 1/2 tsp
Chile Pepper, Chipotle Ground 1/2 tsp
Mint Leaves 1/2 tsp
Sea Salt, Mediterranean Fine Grind
Pepper, Black Table Grind
Ingredients Quantities Instructions
yogurt, plain 6 cups Marinade: Combine yogurt and curry powder. Refrigerate overnight to allow flavors to marry. Use as a marinade for chicken.

Curry Powder, Madras 6 tbsp
ghee (clarified butter) 3/4 cup Tandoor Chicken Pita: Heat ghee in a sauté pan. Sear marinated chicken breast on both sides, transfer to a sizzle plate, and finish in a 350°F oven until internal temperature reaches 165°F (approximately 5 to 7 minutes). Slice chicken. Stuff ½ warm pita bread with ¼ cup Tabouleh and cooked chicken. Top with Honey Goat Cheese Dressing and serve.

chicken breasts, boneless, skinless, marinated, 4-oz. 24
pita bread, whole-wheat, warm, cut in half 12
Tabouleh (see recipe)
Honey Goat Cheese Dressing (see recipe)
bulgur wheat, hydrated 9 cups Tabouleh: Combine all tabouleh ingredients in a stainless steel bowl. Mix well and let stand approximately 2 hours prior to using.

Mint Leaves 1/4 cup
Parsley Flakes 3/4 cup
tomato, seeded, diced 3 cups
cucumber, peeled, seeded, diced 6 cups
green onions, diced 3 cups
olive oil 1 1/4 cup
lemon juice 1 1/4 cup
Lawry's® Pepper Supreme® 2 tbsp
salt 1 tbsp
yogurt, plain 3 cups Honey Goat Cheese Dressing: Combine all dressing ingredients in a mixing bowl, blend well. Add salt and pepper to taste.

goat cheese, plain 1 1/2 cups
honey 3/4 cup
Garlic, Roasted 1 tbsp
Chile Pepper, Chipotle Ground 1 tbsp
Mint Leaves 1 tbsp
Sea Salt, Mediterranean Fine Grind
Pepper, Black Table Grind
Ingredients Quantities Instructions
No Resize Selected

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