United States
FrancaisPulled Butter Chicken Sandwich
Perfectly Balance Your Plate
Serve with 1 cup veggies on the side (or in your sandwich!)
Ingredients
1⁄2 can (14 oz/398 ml) coconut milk
1⁄2 can (5.5 oz/156 ml) tomato paste
1 tbsp unsalted butter, melted
1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
1⁄2 bunch fresh cilantro
1⁄2 cup 2% plain Greek yogurt
1⁄2 tbsp lemon juice
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
4 wholegrain burger buns, toasted
Preparation
- In Multipurpose or Round Steamer, whisk together seasoning, coconut milk, tomato paste, and butter. The sauce will be thick. Add chicken breasts; press down firmly and flip to coat with some of the sauce. Cover; microwave on high, 9 min, or until cooked through.
- Meanwhile, prepare yogurt sauce. Discard cilantro stems. Coarsely chop leaves; place in a bowl. Stir in yogurt and lemon juice. Taste and season with salt and pepper.
- Once chicken is cooked, let rest 2 min, then uncover. Remove chicken to a cutting board. Using 2 forks, shred chicken. Stir back into sauce (in steamer), including any juices on the cutting board.
- Divide chicken mixture on bottom half of each bun; spread top bun with yogurt sauce, then cover.
Nutritional Information
Per serving: Calories 450, Fat 19 g (Saturated 12 g, Trans 0.1 g), Cholesterol 95 mg, Sodium 340 mg, Carbohydrate 35 g (Fibre 6 g, Sugars 6 g), Protein 35 g.
Tips
For a tasty twist, add Lemon Dilly Dip Mix to the yogurt sauce.
Canned coconut milk has a thick layer on top—make sure to stir well prior to measuring out half the can for the recipe.
Shop This Recipe
Butter Chicken Seasoning (Pack of 3)
Sea Salt (Grinder)
Black Pepper (Grinder)
Round Steamer
Multipurpose Steamer