This extreamly low carb meal packs a protein punch! I used Pita Gourmet – High Protein pitas with only 10 g carbs in one pita. The flavour is fresh with a little kick. If you are not a huge fan of cilantro try substituting it for dill. Dill helps protects against free radicals and carcinogens is an anti-bacterial spice and a flavorful way to help prevent bone loss. Also, for a vegetarian option substitute the chicken for firm grilled tofu.
Indian Spiced Chicken Protein Pitas Recipe
By November 14, 2013Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
- 1 pound skinless chicken breasts boneless, trimmed
- 1 1/2 tsp garam masala divided (see tip)
- 3/4 tsp kosher salt divided
- 1 cup cucumber thinly sliced and seeded
- 3/4 cup plain yogurt nonfat
- 1 tbsp cilantro fresh, chopped or mint
- 2 tsp lemon juice
- pepper freshly ground, to taste
- 4 6-inch whole-wheat pitas warmed
- 1 cup romaine lettuce shredded
- 2 small tomato sliced
- 1/4 cup red onion thinly sliced
- 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 165F, 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, 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.
- Make Ahead Tip: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 2 days.
- Tips: Garam masala is a blend of spices used in Indian cooking. It is available in the spice section of most supermarkets.
- To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)