Yogurt Chicken Pitas

Pita pockets, made with whole wheat or white flour, make great containers for a satisfying lunchtime break.  Pack along some chopped fruit and a bottle of water with lime.

 

Makes 8 pita sandwiches

 

Ingredients

 

2 tablespoons fresh lime juice (from 1 large or 2 small limes)
1 tablespoon olive oil
1 tablespoon fresh garlic, chopped (about 3 medium cloves)
2 teaspoon ground coriander
2 teaspoons ground cumin
Salt and freshly ground pepper, to taste
1/2 cup chopped fresh Italian flat-leaf parsley or cilantro
1½  pounds boneless, skinless chicken breast 
2 cups plain yogurt (1 pint)
1 cup peeled, seeded and chopped cucumber
1/4 cup chopped fresh parsley, cilantro, or mint
8 pita breads
1 cup seeded and chopped vine-ripened tomato
2 cups romaine lettuce leaves, washed and well dried (from 1/2 large head)

Directions

 

Preheat the grill or grill pan 10 to 15 minutes to medium-high heat.  In a blender combine the juice, oil, garlic, coriander, cumin, salt, pepper, and parsley or cilantro.   Process until smooth.  Put the chicken on a large plate with an edge and pour the marinade over it. Allow the chicken to marinate 15 minutes, turning once or twice.  In a small bowl, stir together the yogurt, cucumber, and chopped parsley, cilantro, or mint.  Reserve.  Drain the marinated chicken.  Place the chicken breast on the grill or pan, and cook, turning once, until the chicken reaches a temperature of 160° F on an instant-read thermometer inserted into the thickest part of the breast, 8 to 10 minutes.  Transfer the chicken to a plate to cool.  You can grill the pita bread on the grill pan or on the grill to toast it.  Slice the chicken on the diagonal across the breasts.  Cut the top third off each pita.  Stuff the remaining large pocket with chicken slices, chopped tomatoes, and lettuce, and top with some of the yogurt dressing.

TIP:
If packing for a take-away lunch, put the dressing in a small sealable plastic container instead, to be poured over the sandwich when its time to eat.    » more
 
Recipe by Jennifer Bushman, Kitchen Coach™z founder of Nothing to It! Culinary Center in Reno, NV, and author of “Weeknight Cooking: Inspiration, Know-how, and Simple Recipes for Busy Cooks” by Wiley Publishing, Inc.    » more
 
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