| | | | 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.
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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) |
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| Honey Goat Cheese Dressing (see recipe) |
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| 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 |
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| Pepper, Black Table Grind |
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| 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 |
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| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
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