What you need
- 1 cup shredded English Cucumber
- ¼ cup Non-Fat Plain Yogurt
- 1 tbsp. Tahini
- 2 tbsp. Lemon Juice
- ½ tsp. Salt, divided
- 1 tbsp. Garlic Powder
- 1 tsp. Curry Powder
- ½ tsp. Freshly Ground Pepper
- 1 lb. 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 ¼ -tsp. salt together in a medium bowl. Set aside.
- Combine garlic powder, curry powder, pepper and the remaining ¼ -tsp. salt in another medium bowl. Slice chicken breast crosswise into ¼ -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 ¼ 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: 290
- Fat: 16
- Carbs: 2
- Protein: 31.5
- Fiber: 1