Chef's Pick
7 min.
250 cal.
2 serv.
Mild
Cook time: 7 minutes
Heat a skillet over medium-high, pour chicken + juice into pan, break up chicken with wooden spoon, heat 2 min, flip + cook 2-3 more until warmed + browned; set aside
Meanwhile toast 2 pitas until warm + golden; slice pitas in half + divide to plates
Add tandoori + rainbow veggies to pitas; dollop with 1-2 tbsp sour cream
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
250
4g
6
Saturated Fat
1g
5%
Trans Fat
0g
55mg
19%
540mg
24%
33g
12%
Dietary Fiber
6g
22%
Total Sugars
5g
Included 0g added sugars
0%
23g
0%
6%
17%
15%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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