Indian-Spiced Chicken Pitas

http://www.eatingwell.com/recipes/indian_spiced_chicken_pitas.html

From EatingWell:  May/June 2009

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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

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

Preparation

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.

Nutrition

Per serving : 333 Calories; 5 g Fat; 1 g Sat; 1 g Mono; 64 mg Cholesterol; 44 g Carbohydrates; 32 g Protein; 6 g Fiber; 637 mg Sodium; 485 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 3 lean meat

Tips & Notes

• Make Ahead Tip: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 2 days.

• 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.)