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Categories:
chicken Garam Masala garlic kosher salt cucumber yogurt fresh cilantro lemon juice fresh ground pepper whole wheat pita bread shredded romaine lettuce tomatoes red onion
Viewed: 56 - Published at: 4 months agoIngredients
- 1 lb boneless skinless chicken breast, trimmed
- 1 12 teaspoons garam masala, divided (more to taste)
- 1 teaspoon garlic powder
- kosher salt
- 1 cup thinly sliced seeded cucumber
- 34 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
- tomatoes, sliced (2 small or 1 large)
- 14 cup thinly sliced red onion
Method
- 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.
- 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.
- 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.
- Serve immediately.
