(Indiana 8 year old contest winner in the 2016 White House State Dinner Cookbook Recipe competition)
• 592 calories • 21g fat • 47g carbohydrates • 56g protein
INGREDIENTS for the Chicken Tikka:
- 1 pound chicken breast, boneless, skinless, cubed
- 1 cup low-fat yogurt
- 1½ teaspoon ginger-garlic paste (can use ¾ teaspoon ground ginger and ¾ teaspoon minced garlic)
- 1 ½ teaspoon cumin powder
- 1 teaspoon red chili powder
- 2 teaspoons garam masala (or coriander seed)
- Dash to 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 teaspoons tikka masala
- 1 ½ teaspoons fresh lemon juice
- 1 tablespoon olive oil
For the Cucumber Raita:
- 2 hot house/English cucumbers, quartered
- 3 sprigs mint
- 20 ounces plain Greek yogurt
- 10 ounces low-fat sour cream
- ½ teaspoon roasted ground cumin
- 1 teaspoon salt
To Assemble:
- 4 pita breads
- 1 onion, peeled and chopped
- 2 carrots, peeled and shredded
- 2 green bell peppers, seeded and cut lengthwise
- 1 cucumber slice
- 1 bunch romaine lettuce, chopped
- 1 bunch fresh spinach, chopped
PREPARATION
1. To make the Chicken Tikka: In a large bowl, combine the chicken with the remaining ingredients and marinate, covered, in the refrigerator, for a minimum of 4 hours or overnight.
2. Preheat the broiler. Remove the chicken from the marinade, place it in an oven-safe skillet and broil for about 15 minutes, or until cooked through.
3. To make the Cucumber Raita: In a medium bowl, combine the raita ingredients.
4. To Assemble: Layer each pita bread pocket with vegetables, chicken, and cucumber raita.
https://www.whatscooking.fns.usda.gov/sites/default/files/featuredlinks/2016_HLC_Cookbook.pdf