3/4 teaspoon garam masala , (see Shopping Tip), divided
3/4 teaspoon kosher salt, divided
1/2 cup thinly sliced seeded cucumber
6 tablespoons nonfat plain yogurt
1 1/2 teaspoons chopped fresh cilantro , or mint
1 teaspoon lemon juice
Freshly ground pepper , to taste
2 6-inch whole-wheat pitas, warmed
1/2 cup shredded romaine lettuce
1 small or 1/2 large tomato, sliced
1/8 cup thinly sliced red onion
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.
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.
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.
Per serving :
4 g Fat;
1 g Sat;
1 g Mono;
65 mg Cholesterol;
47 g Carbohydrates;
34 g Protein;
6 g Fiber;
662 mg Sodium;
458 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.)