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

Source: EatingWell Magazine, May/June 2009

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Recipe Summary test

total:
30 mins
Servings:
2
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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.

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  • 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 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 1/4 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.

Tips

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.)

Nutrition Facts

364 calories; protein 35.1g; carbohydrates 46.9g; dietary fiber 5.6g; sugars 9.8g; fat 4.7g; saturated fat 1.1g; cholesterol 64.5mg; vitamin a iu 414.6IU; vitamin c 15.2mg; folate 48.6mcg; calcium 213.4mg; iron 3.1mg; magnesium 92.9mg; potassium 693.3mg; sodium 625.4mg; thiamin 0.3mg.

3 starch, 1 vegetable, 3 lean meat

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