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Saturday, May 21, 2011

Indian-Spiced Chicken Pita Sandwiches

Low-Cal But Still Lovely
I love a good sandwich but I have mostly given up bread. I think this is a mistake, and every once in a while I should treat myself to a yummy sandwich. This would be one of my choices. No mayo, fat free Greek yogurt instead. This recipe serves 4.

1 pound boneless, skinless chicken thighs
1 1/2 teaspoons Garam Masala, divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat Greek yogurt
1 tablespoon each chopped fresh cilantro and mint
2 teaspoons lemon juice
Freshly ground pepper, to taste
4 6-inch whole-wheat pitas, warmed
1 cup shredded romaine lettuce
1 large tomato, sliced
1/4 cup thinly sliced red onion

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 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 chicken.

Transfer the chicken to a clean cutting board and let rest for 5 minutes. Meanwhile, combine cucumber, yogurt, cilantro and 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. Then eat and enjoy!