Rating: 4.46 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

Make Ahead Tip: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 4 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.)

Nutrition Facts

340 calories; protein 32.6g; carbohydrates 43.8g; dietary fiber 5.8g; sugars 6.4g; fat 4.6g; saturated fat 1.1g; cholesterol 63.6mg; vitamin a iu 1370.9IU; vitamin c 15.2mg; folate 58.1mcg; calcium 125.6mg; iron 3.2mg; magnesium 85.8mg; potassium 603.3mg; sodium 591mg; thiamin 0.3mg.
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