Low-fat coronation chicken pittas
Prep time:including marinating
Total time:including marinating
Skill level: Easy peasy
Costs: Cheap as chips
You don't have to give up on your favourite high-fat sandwich fillings if you're on a diet - there's always a healthier, lower-fat version you can try out. That's why we came up with the recipe for these low-fat coronation chicken pittas. There's no mayonnaise and no nuts, bit still all of that great, fruity curry flavour. This recipe uses low-fat natural yogurt and mixed seeds to add some crunch. Plus, using wholemeal pittas rather than white bread will reduce the calories too. If you want to be really healthy, ditch the bread altogether and fill a piece of crisp iceberg lettuce with your coronation chicken.
- 1 chicken breast
- 1 tbsp curry power
- 1 tsp smoked paprika
- 3 tbsp low-fat natural yogurt
- 5 dried apricots, chopped
- 1 small avocado, cubed
- 1 tbsp mixed seeds (sunflower, pumpkin, sesame)
- Juice of 1/2 a lime
- 2 wholemeal pitta breads
Instead of avocado, try cubes of apple or feta cheese. You could also add raisins and a bit of Tabasco for extra kick.
- Put the curry powder and paprika on a plate and coat the chicken breast so it's completely covered. Leave to infuse for 5-60 minutes.
- Take a griddle pan and put it over a high heat. When it's really hot, add the chicken breast and cook for 5 minutes on each side. Remove from the heat, checking to see it's cooked all the way through, and leave to cool.
- Mix the yogurt, apricots, avocado, seeds and lime juice together in a bowl. Cut the chicken up into thin slices and mix in too. Season with salt and pepper.
- Toast your pittas then cut in half and fill with the coronation chicken.