Curried Chicken Pockets with Mango Chutney
  • Cooking Time: 5
  • Servings: 4
  • Preparation Time: 10
  • 1 can (10 ounces) chunk chicken, drained
  • 2 teaspoons curry powder
  • 1 tablespoon vegetable oil
  • 1 can (8 ounces) pineapple tidbits in juice, drained
  • 1/2 cup chopped green bell pepper
  • 1/2 cup mango chutney
  • 1/4 cup chopped, unsalted cashews
  • 2 whole-wheat pitas, sliced in half*
  • 4 large red leaf lettuce leaves
  • 1 cup alfalfa sprouts
  • *Or use naan, a popular bread in Indian cuisine, if available.
  1. In a medium bowl, season chicken with curry powder. Heat oil in a medium, non-stick skillet; add seasoned chicken; cook until lightly browned, about 5 minutes. Remove from heat; cool slightly In a medium bowl gently combine chicken, pineapple and green pepper. Add chutney and cashews; toss with curried chicken mixture. Line pita halves with lettuce to keep them from getting soggy. Spoon 1/2 cup curried-chicken mixture into each pita half. Top with sprouts. Serve immediately.
  2. Servings: 4
  3. Nutritional Information Per Serving: Calories 340; Total fat 11g; Saturated fat 2g; Cholesterol 60mg; Sodium 350mg; Carbohydrate 40g; Fiber 4g; Protein 24g; Vitamin A 30%DV**; Vitamin C 50%DV; Calcium 4%DV; Iron 15%DV
  4. Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1/4 cup Fruit Group; 1 ounce Grains Group; 2 1/2 to 3 ounces Meat and Beans Group
  5. **Daily Value
A convenient source of lean protein, canned chicken – tucked in this “portable” pocket with pineapple, pepper and cashews – is complemented by sweet, savory flavors reminiscent of India: curry powder and chutney.