Curried Chicken Pockets With Mango Chutney |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A convenient source of lean protein, canned chicken – tucked in this “portable” pocket with pineapple, pepper and cashews – is complemented by sweet, savory flavors reminiscent of India: curry powder and chutney. Ingredients:
1 can (10 ounces) chunk chicken, drained |
2 teaspoons curry powder |
1 tablespoon vegetable oil |
1 can (8 ounces) pineapple tidbits in juice, drained |
1/2 cup chopped green bell pepper |
1/2 cup mango chutney |
1/4 cup chopped, unsalted cashews |
2 whole-wheat pitas, sliced in half |
4 large red leaf lettuce leaves |
1 cup alfalfa sprouts |
*or use naan, a popular bread in indian cuisine, if available. |
Directions:
1. In a medium bowl, season chicken with curry powder. Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly In a medium bowl gently combine chicken, pineapple and green pepper. Add chutney and cashews; toss with curried chicken mixture. Line pita halves with lettuce to keep them from getting soggy. Spoon 1/2 cup curried-chicken mixture into each pita half. Top with sprouts. Serve immediately.
2. Nutritional Information Per Serving: Calories 340; Total fat 11g; Saturated fat 2g; Cholesterol 60mg; Sodium 350mg; Carbohydrate 40g; Fiber 4g; Protein 24g; Vitamin A 30%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 15%DV
3. Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1/4 cup Fruit Group; 1 ounce Grains Group; 2 1/2 to 3 ounces Meat and Beans Group
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