• 2servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 ounces boneless, skinless chicken breasts, trimmed

  2. 3/4 teaspoon garam masala divided

  3. 3/4 teaspoon kosher salt , divided

  4. 1/2 cup thinly sliced seeded cucumber

  5. 6 tablespoons nonfat plain yogurt

  6. 1 1/2 teaspoons chopped fresh cilantro or mint

  7. 1 teaspoon lemon juice

  8. Freshly ground pepper to taste

  9. 2 (6-inch) whole-wheat pitas, warmed

  10. 1/2 cup shredded romaine lettuce

  11. 1 small tomato , sliced

  12. 2 pieces thinly sliced red onion

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.

  2. Sprinkle chicken with 1/2 teaspoon garam masala and 1/4 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 1/4 teaspoon garam masala, and 1/8 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.


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