Middle Eastern · Lunch
Grilled Chicken Sandwich (High-Protein)
Grilled chicken breast marinated in lemon, garlic and cumin, layered into pita with hummus and Greek yogurt-tahini sauce. Crisp cucumber, tomato, pickled onion and arugula add texture and tang. A Middle Eastern sandwich balancing charred, tangy and creamy flavours.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
588Calories
63.4gProtein
19.8gFat
42.1gCarbs
7.2gSugar
6.9gFiber
1210mgSodium
156mgChol
4.3gSat Fat
980mgPotassium
160mgCalcium
4.8mgIron
0.5mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the chicken breast into thin strips and pat dry with paper towel.
2
Marinate
Whisk lemon juice, garlic, cumin, paprika, olive oil, salt and pepper in a bowl. Toss in chicken and marinate covered in the fridge for 20 minutes.
3
Grill
Heat a grill pan over medium-high heat and cook the marinated chicken strips for 3 to 4 minutes per side until charred and cooked through.
4
Plate
Toast the pita over medium heat for 30 seconds per side, split it open, spread hummus inside, layer in arugula, cucumber, tomato and pickled onion, tuck in the grilled chicken, drizzle with yogurt-tahini sauce whisked from Greek yogurt and tahini, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g chicken breast
- 22 pita (about 60g)
- 4 tbsp4 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp olive oil
- 1/2 cup120g hummus
- 4 tbsp60g plain Greek yogurt
- 2 tbsp2 tbsp tahini
- 11 cucumber
- 44 tomato slices
- 4 tbsp40g pickled red onion
- a small handful of arugula
- a pinch of salt
- a pinch of black pepper
