What you need
- 1 cup shredded English cucumber
- ¼ cup non-fat plain Greek yogurt
- 1 tbsp. tahini
- 2 tbsp.s lemon juice
- ½ tsp. salt, divided
- 1 tbsp. garlic powder
- 1 tsp. curry powder
- ½ tsp. freshly ground pepper
- 1 pound boneless, skinless chicken breast, trimmed
- 1 tbsp. coconut oil
- Large romaine lettuce leaves
What you do:
- Preheat grill to medium.
- Stir cucumber, yogurt, tahini, lemon juice and 1/4 tsp. salt together in a medium bowl. Set aside.
- Combine garlic powder, curry powder, pepper and the remaining 1/4 tsp. salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add 1 tbsp. oil and toss to combine.
- Grill the chicken, turning once, until cooked through, about 2 minutes per side.
- To serve, spread 1/4 cup of the cucumber-yogurt sauce on a large lettuce leaf and top with one-fourth of the chicken. Fold like a taco and enjoy!
Nutrient breakdown per serving:
- Calories: 257
- Carbs: 4
- Protein: 39
- Fat: 9
- Fiber: 0