Low Fat Chicken Iskender
Elevate your dining table with this healthier twist on a Turkish classic—Low Fat Chicken Iskender. This flavorful dish features tender strips of marinated chicken, infused with the warmth of cumin, paprika, and garlic, grilled to perfection. Served atop crispy whole wheat pita bread and smothered in a rich yet light tomato sauce, each bite bursts with layers of savory satisfaction. Drizzle with creamy non-fat yogurt and garnish with fresh parsley for a refreshing finish. Perfectly balanced, this recipe skips the heavy fats without compromising on taste, making it an ideal option for a nutritious, guilt-free indulgence. Ready in under an hour, this crowd-pleaser is a must-try for fans of bold Mediterranean flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 250 grams non-fat yogurt
- 3 tablespoons tomato paste
- 200 milliliters water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 units whole wheat pita bread
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine non-fat yogurt, lemon juice, 2 cloves of minced garlic, cumin, paprika, salt, and black pepper.
Cut the chicken breasts into thin strips and add to the marinade. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour or overnight for best results.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant, about 1 minute.
Add the tomato paste and water to the saucepan. Stir well and bring to a simmer. Cook for about 10 minutes, or until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed. Remove from heat.
Cut the whole wheat pita bread into bite-sized pieces. Toast them lightly in a dry skillet or in the oven until crisp and golden.
Preheat a non-stick skillet over medium-high heat. Add the marinated chicken strips to the skillet and cook for 6-8 minutes, or until the chicken is cooked through and nicely browned.
To assemble the dish, place a layer of toasted pita pieces on each plate. Spoon the tomato sauce over the pita, followed by the cooked chicken strips.
Drizzle with any remaining yogurt marinade from the bowl, making sure it's heated before serving, as it contains raw chicken juices.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 30.7 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 635 mg | 49% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2903 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
