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Indian-Spiced Chicken Pitas

From: EatingWell

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.

Servings: 4 servings
Prep: 30 mins
Total: 30 mins
Rated : 
 by 2 people
Ingredients
1 pound  boneless, skinless chicken breasts , trimmed
1 1/2 teaspoons  garam masala, (see Tip), divided
3/4 teaspoon  kosher salt, divided
1 cup  thinly sliced seeded cucumber
3/4 cup  nonfat plain yogurt
1 tablespoon  chopped fresh cilantro, or mint
2 teaspoons  lemon juice
  Freshly ground pepper, to taste
4   6-inch whole-wheat pitas, warmed
1 cup  shredded romaine lettuce
2   small or 1 large tomato, sliced
1/4 cup  thinly sliced red onion
Directions
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 degrees 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:
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.)
MAKE AHEAD TIP: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 2 days.
Nutrition Facts
Calories 333, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 64 mg, Sodium 637 mg, Carbohydrate 44 g, Fiber 6 g, Protein 32 g, Potassium 485 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Iron 20%. Exchanges: Starch 3,Vegetable 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet


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