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Tandoori Spiced Chicken Pita Pizza with Greek Yogurt and Cilantro

My family and I are big picnickers, and I'm always looking for new dishes to try in the great outdoors. The amazing flavors at our favorite Indian restaurant inspired these mini pizzas. —Angela Spengler, Tampa, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 cup plain Greek yogurt, divided
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch-thick strips
  • 4 whole wheat pita breads (6 inches)
  • 2/3 cup crumbled feta cheese
  • 1/3 cup chopped seeded tomato
  • 1/3 cup chopped fresh Italian parsley

Directions

  • For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat.
  • Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side.
  • Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.
Nutrition Facts
1 pizza: 380 calories, 12g fat (6g saturated fat), 72mg cholesterol, 598mg sodium, 41g carbohydrate (5g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

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