LEMON & YOGHURT
CHICKEN FLATBREADS
PREP TIME: 20 MINS
(+ 1 HOUR MARINATING)
COOK TIME: 10 MINS
SERVES 4 (AS A LIGHT MEAL)
400g skinless chicken breasts,
trimmed of fat, cut into
thick strips
1 lemon
1 tsp dried oregano
1 clove garlic, crushed
Pinch ground cinnamon
2 tsp olive oil
4 (60g each) wholemeal
Lebanese flatbread
4 Tbsp low-fat Greek-style
natural yoghurt
1 ⁄4 red capsicum, finely chopped
1 baby cos lettuce, finely chopped1 Put chicken in a bowl.
Use a vegetable peeler to
peel strips of zest from
lemon. Juice lemon.
Add peel and half the
juice to chicken,
along with oregano,
garlic, cinnamon and
oil. Mix well. Cover and
put in fridge for 1 hour to
chill. The lemon juice will start
to ‘cook’ the chicken, so don’t
leave it for longer.
2 Preheat a barbecue grill or
plate or chargrill pan on medium.
Thread chicken strips ontoa couple of metal skewers to
stop them falling through the
grate (you don’t need to do this
for the grill pan). Cook chicken
for 2-3 minutes each side
or until cooked through.
Transfer to a plate and
set aside.
3 Warm flatbreads
on the barbecue or
chargrill for 1 minute.
Transfer to plates
and spread each one with
1 / 2 Tbsp natural yoghurt. Divide
chicken strips between flatbreads,
spoon on remaining yoghurt
and then sprinkle over capsicum
and lettuce to serve. Fold or roll
flatbreads to eat. ➤Cook’s^ Tip
You^ could^ replace
the^ chicken^ with^
lamb^ backstrap^ or
beef^ rump.NUTRITION INFO
PER SERVE 1330kJ,
protein 30g, total
fat 6g (sat. fat 1g),
carbs 32g, fibre 6g,
sodium 353mg- Carb exchanges 2
- GI estimate medium
Eating outdoors is one
of life’s great pleasures
diabetic living NOVEMBER/DECEMBER 2019 31summer favourites