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• 8 ounce(s) boneless, skinless chicken breasts, trimmed
• 0.75 teaspoon(s) garam masala (see Tips & Techniques), divided
• 0.75 teaspoon(s) kosher salt, divided
• 0.5 cup(s) thinly sliced seeded cucumber
• 6 tablespoon(s) nonfat plain yogurt
• 1.5 teaspoon(s) chopped fresh cilantro or mint
• 1 teaspoon(s) lemon juice
• Freshly ground pepper to taste
• 2  whole-wheat pitas, warmed
• 0.5 cup(s) shredded romaine lettuce
• 1 small small tomato, sliced
• 0.125 cup(s) thinly sliced red onion

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Directions

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.
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.
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.Carb Servings: 3 starch, 1 vegetable, 3 lean meat. Carbohydrate Servings: 2 1/2. Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Magnesium (21% dv), Iron (20% dv).

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