Indian-Spiced Chicken Pitas

Welcome, Chefs for Farmers Friends! We hope you enjoy this recipe with your garam masala spice sample!

Make sure to post pictures of your dish tagged with #SPICEMADAM to enter a drawing for a 1 free month of Spice Madam! Find us on Instagram, Facebook & Twitter

Yield: 4 servings
Active Time: 30
Total Time: 30
Make Ahead Tip: Prepare through Step 2. Refrigerate the cooked chicken in an airtight container for up to 2 days.

Ingredients

  • 1 pound boneless, skinless chicken breasts, trimmed
  • 1 1/2 teaspoons garam masala, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 cup thinly sliced seeded cucumber
  • 3/4 cup nonfat plain yogurt
  • 1 tablespoon chopped fresh cilantro , or mint
  • 2 teaspoons lemon juice
  • Freshly ground pepper , to taste
  • 4 6-inch whole-wheat pitas, warmed
  • 1 cup shredded romaine lettuce
  • 2 small or 1 large tomato, sliced
  • 1/4 cup thinly sliced red onion
Preparation
  1. Pre-heat the oven: Position rack in upper third of oven and preheat broiler to 550F. Coat a broiler pan or large rimmed baking sheet 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, 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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