CURRIED CHICKEN AND LENTIL PITA POCKETS

By WendyPM

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 chicken breasts
• 1/4 cup lentils
• 3-4 Tbs. Greek yogurt
• 2 tsp Indian curry powder
• juice from half a lemon
• 1/4 cup chopped almonds
• 1/2 cup mixed herbs (mint, basil, parsley)
• 1/2 cup halved grapes
• coarse salt and freshly ground pepper
• 2 whole pita breads, cut in half

Details

Servings 1
Adapted from bevcooks.com

Preparation

Step 1

Heat the oil in a sauté pan. Season the chicken with salt and pepper and sear on both sides until cooked through. Let it rest for about 5 minutes, then give the chicken a good chop.

Cook the lentils in boiling water until tender, about 20 minutes. Drain, if needed.

In a small bowl, whisk together the yogurt, curry powder and lemon juice. Season with a small pinch of salt. Taste it. If you want more of anything, add it!

In a large bowl, combine the chopped chicken, lentils, almonds, herbs and grapes. Drizzle with the dressing and toss to coat.

Stuff each pita half with the curried chicken salad and serve with salad greens! GAH.