Lunch: Spicy Pita Pockets with Chicken, Lentils and Tahini Sauce

Serves: 4

This recipe includes superfoods such as:

Romaine Lettuce, Lemon

Health benefits of Spicy Pita Pockets with Chicken, Lentils and Tahini Sauce

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 c. dried lentils
1/2 onion
2 3/4 c. plus 6 tablespoons water
1 tbsp. olive oil
2 1/2 tsp. salt
1 bay leaf
1/2 c. coarse bulgar
1 1/2 tsp. Tabasco sauce
1/2 c. tahini
2 cloves garlic
5 tsp. lemon juice
1 c. plain yogurt
8 pitas
1 roasted chicken
2 large tomatoes
1 head romaine lettuce

Instructions

Heat the oven to 350 °F. In a medium saucepan, combine the lentils, onion, the 2 3/4 cups water, the oil, 1 teaspoon of the salt and the bay leaf. Bring to a boil; simmer, partially covered, for 15 minutes. Stir in the bulgar and continue cooking, partially covered, stirring occasionally, until the lentils and bulgar are just done, about 12 more minutes. Remove from the heat, stir in the Tabasco sauce, and let sit, partially covered, for 5 minutes. Remove the onion and the bay leaf.
Meanwhile, in a medium glass or stainless-steel bowl, whisk together the tahini, the remaining 6 tablespoons water, the garlic, the lemon juice, the remaining 1 1/2 teaspoons salt and the yogurt.
Wrap the pitas in aluminum foil and warm them in the oven, about 10 minutes.
Cut the top third off of each pita. Spoon 1/4 cup of the lentil mixture into each pita. Divide half the chicken and tomatoes among the pitas and drizzle each with 1 tablespoon of the sauce. Top with half the lettuce. Repeat. Serve with the remaining sauce.
Wine Recommendation: You need a straightforward wine that won't compete but will be gulpable enough to prepare the palate for the next hot bite. Try a chenin blanc or a white zinfandel from California.

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