Chicken Tikka Pitta with Mint Yogurt
Makes 1 serving

INGREDIENTS
160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tbsp (15 g) Indian curry paste (Most of the fat in this dish is in the paste. Level the spoon.)
60 g Greek yogurt, 0% fat (Half goes in the marinade, half is mixed with mint for the sauce.)
1 pitta, about 60 g Wholemeal pitta
60 g Cucumber
30 g Red onion
A few leaves, chopped Fresh mint
A squeeze Lemon juice
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt

METHOD
1. Cut the chicken into chunks about 3 cm across and stir it through the curry paste and 30 g of the yogurt. Leave it for twenty minutes, or overnight covered in the fridge.
2. Heat the grill to its highest setting. Spread the chicken on a sprayed tray in one layer and grill for six minutes a side, until the edges have blackened in places and the thickest piece is no longer pink when cut.
3. Mix the rest of the yogurt with the mint, a squeeze of lemon and a pinch of salt. Slice the cucumber and onion thinly.
4. Warm the pitta in the toaster for a minute, split it, and fill with the cucumber, onion and chicken. Spoon the yogurt over.

Contains gluten cereals and milk.
Some jars contain mustard seed. Check the label.

RECIPE NOTES
The yogurt in the marinade is what stops the chicken drying out under a grill this hot. The chicken is 160 g raw and gives most of the 50 g of protein.
A wholemeal pitta from a packet is about 60 g. Some are nearer 80 g, so weigh the first one from a new brand of packet and adjust.

Full recipe: https://www.getfuel8.com/recipes/chicken-tikka-pitta
