1 ½ tsp garam masala (see Tip), divided
¾ tsp kosher salt, divided
1 cup thinly sliced seeded cucumber
¾ cup plain non-fat yogurt
1 Tbsp chopped fresh cilantro or mint
2 tsp lemon juice
4 freshly ground pepper to taste
1 cup 6-inch whole-wheat pita, warmed
2 shredded romaine lettuce
¼ cup small or 1 large tomato, sliced
thinly sliced red onion
1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.
Tips: Garam masala is a blend of spices used in Indian cooking. It is available in the spice section of most supermarkets.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
To Make Ahead: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 333
- Calories from fat 45
- Total Fat 5gm 8%
- Sodium 637mg 27%
- Total Carbohydrates 44gm 15%
- Fiber 6gm 24%
- Protein 32gm
- Cholesterol 64mg 21%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.