Low Fat Chicken Iskender
Discover a guilt-free twist on a Turkish classic with this Low Fat Chicken Iskender! Tender strips of marinated chicken are infused with zesty lemon, garlic, and warm spices like cumin and paprika, then seared to golden perfection. This healthier take swaps traditional ingredients for non-fat yogurt and whole wheat pita, making it lighter without sacrificing flavor. Layer the crisp pita pieces with a rich, homemade tomato sauce and the juicy chicken, then finish with a drizzle of yogurt and a sprinkle of fresh parsley for a vibrant, aromatic dish. Ready in under an hour, this high-protein, low-fat recipe is perfect for a satisfying weeknight dinner that doesn’t compromise on taste.
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Ingredients
- 500 grams boneless, skinless chicken breasts
- 250 grams non-fat yogurt
- 3 tablespoons tomato paste
- 200 milliliters water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 units whole wheat pita bread
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
In a large bowl, combine non-fat yogurt, lemon juice, 2 cloves of minced garlic, cumin, paprika, salt, and black pepper.
Step 2
Cut the chicken breasts into thin strips and add to the marinade. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour or overnight for best results.
Step 3
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.
Step 4
Add the tomato paste and water to the saucepan. Stir well and bring to a simmer. Cook for about 10 minutes, or until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed. Remove from heat.
Step 5
Cut the whole wheat pita bread into bite-sized pieces. Toast them lightly in a dry skillet or in the oven until crisp and golden.
Step 6
Preheat a non-stick skillet over medium-high heat. Add the marinated chicken strips to the skillet and cook for 6-8 minutes, or until the chicken is cooked through and nicely browned.
Step 7
To assemble the dish, place a layer of toasted pita pieces on each plate. Spoon the tomato sauce over the pita, followed by the cooked chicken strips.
Step 8
Drizzle with any remaining yogurt marinade from the bowl, making sure it's heated before serving, as it contains raw chicken juices.
Step 9
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
| Serving size | (1253.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1774.3 |
| Total Fat 51.3g | 0% |
| Saturated Fat 10.6g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 437.5mg | 0% |
| Sodium 3710.5mg | 0% |
| Total Carbohydrate 136.3g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 30.7g | |
| Protein 202.3g | 0% |
| Vitamin D 5IU | 0% |
| Calcium 634.9mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2902.9mg | 0% |
Source of Calories