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Curried Chicken Pockets with Mango Chutney
A convenient source of lean protein |
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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.
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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.
Servings: 4
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
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
**Daily Value
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Preparation Time: 10 |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
United States |
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| This recipe has been viewed 2687 times. |
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