Boneless Chicken Breast	g
Greek Yoghurt	g
Garlic Clove
Lemon Juice	tbsp
Onion Powder	tbsp
Garam Masala	tbsp
Ground Coriander	tbsp
Sweet Smoked Paprika Powder	tbsp
Ground Cumin	tsp
Ground Ginger	tsp
Cayenne Pepper	tsp
Pita Bread
Red Onion
Pomegranate Seeds	tbsp
Baby Leaf Salad	g
Avocado
Yoghurt Mint Dip
Fresh Mint	g
Greek Yoghurt	g
Lemon Juice	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

1. Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, garlic, lemon juice, onion powder, garam masala, dried coriander, paprika, cumin, ginger and pepper. Cover with cling film and marinate for at least 60 minutes in the fridge.
2. In the meantime, wash the salad and shake dry. For the yoghurt, wash the mint, shake dry and finely chop the leave. In a small bowl, mix the yoghurt with the mint, lemon juice and olive oil. Season with salt and pepper. Peel and finely slice the onion.
3. Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes. Pull the chicken apart with the help of two forks.
4. Heat the pita breads in the oven for about 3-4 minutes according to the package instructions.
5. To assemble, spread each pita with yoghurt mint dip, then lettuce and pulled chicken. avocado, Garnish with onions, pomegranate seeds and more dip.

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