Indian-Spiced Chicken Pitas |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Pretty good...pretty good... I followed the recipe 'cept I think I quadrupled the garam masala. With adaptations from Eating Well. Ingredients:
1 lb boneless skinless chicken breast, trimmed |
1 1/2 teaspoons garam masala, divided (more to taste) |
1 teaspoon garlic powder |
kosher salt |
1 cup thinly sliced seeded cucumber |
3/4 cup plain greek yogurt (drained off water) |
1 tablespoon chopped fresh cilantro or 1 tablespoon mint |
2 teaspoons lemon juice |
fresh ground pepper, to taste |
4 (6 inch) whole wheat pita bread, warmed |
1 cup shredded romaine lettuce |
tomato, sliced (2 small or 1 large) |
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. If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala (or more to taste), garlic powder and salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center, about 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, Greek yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and pinch kosher salt and pepper in a small bowl. Thinly slice the chicken on a diagonal. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.
4. Serve immediately.
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