Ingredients

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

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Cooking Directions

Step 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.

Step 2

Sprinkle chicken with 1/2 teaspoon garam masala and 1/4 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.

Step 3

Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/4 teaspoon garam masala and 1/8 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.