Since many UC patients deal with a dairy intolerance, this Caesar dressing is made with tahini—an antioxidant-rich sesame-seed paste. Choose a whole-wheat pita to reap the many benefits of added fiber, such as slower digestion and added micronutrients. Get the scoop on how we developed our UC Cooking Club recipes!
Total Time20 min
- 1 lb. boneless, skinless chicken breasts
- ¾ tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- ½ tsp. dried oregano
- ½ tsp. paprika
- Cooking spray
- 3 Tbsp. tahini (sesame seed paste)
- 1 Tbsp. fresh lemon juice
- 1 tsp. finely chopped capers
- 1 tsp. Dijon mustard
- ½ tsp. granulated garlic or garlic powder
- 4 cups chopped romaine lettuce
- ⅓ cup thinly sliced red onion
- 1 cup canned chickpeas, rinsed and drained
- 4 (3-oz.) whole-grain pita pockets, sliced in half
Per serving: 502 calories; 12g fat; 2g saturated fat; 83mg cholesterol; 1082mg sodium; 63g carbohydrate; 10g fiber; 40g protein; 4g sugar; 80mg calcium; 5mg iron; 829mg potassium
Step 1Season chicken evenly with ½ tsp. salt, ½ tsp. black pepper, oregano, and paprika.
Step 2Heat a grill pan over medium-high heat. Coat pan and chicken breasts with cooking spray. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Slice chicken thinly across the grain.
Step 3Prepare Tahini-Caesar dressing: Combine tahini, lemon juice, capers, mustard, garlic, and remaining ¼ tsp. each salt and black pepper. Gradually whisk in up to 3 Tbsp. warm water until smooth.
Step 4Combine lettuce, red onion, and chickpeas in a large bowl; toss with half of Tahini-Caesar dressing. Divide lettuce mixture and chicken evenly among pita halves; drizzle each stuffed pita with remaining Tahini-Caesar dressing.