Categories: Asian, Poultry, Sandwiches

Ingredients

• 1/2 pound boneless, skinless chicken breasts, trimmed
• 3/4 teaspoons garam masala , (see Tip), divided
• 1/4 teaspoon kosher salt, divided
• 1/2 cup thinly sliced seeded cucumber
• 1/3 cup nonfat plain yogurt
• 1/2 tablespoon chopped fresh cilantro , or mint
• 1 teaspoons lemon juice
• Freshly ground pepper , to taste
• 2 6-inch whole-wheat pitas, warmed
• 1/2 cup shredded romaine lettuce
• 1 small or 1 large tomato, sliced
• 1/8 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 (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.

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