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Ingredients
2 cups white wine
4 cloves garlic, whole
2 teaspoons rosemary
Salt and pepper to taste
4 medium-size skinless and boneless chicken breasts
1 ripe avocado
1 cup plain yogurt
6 leaves fresh mint (or 2 teaspoons dry mint)
Juice of ½ lemon
2 extra large pita bread (or four individually sized)
1 head of lettuce
1 large ripe tomato
Nutritional analysis per serving (4 servings)
35 grams carbs; 207 milligrams cholesterol; 656 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 7 grams fiber; 1467 milligrams sodium; 69 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pan pour wine and add garlic, rosemary, salt and pepper. Bring to a boil and simmer 5 minutes.
- Step 2
Add chicken and poach until cooked throughout but not dry. About 10 to 15 minutes. Let it cool in broth.
- Step 3
In a blender puree the sliced avocado, yogurt, mint, salt and pepper. Add lemon juice and mix with a spoon.
- Step 4
Remove chicken from broth and dice meat.
- Step 5
Cut open pita bread, add chicken, sliced tomatoes and lettuce. Pour sauce over mixture.
For the tailgate picnic it is best to dice the chicken at home and place it in a covered plastic container with enough juice to keep it moist. Assemble sandwiches just before serving to avoid soggy bread.
Private Notes