Indian-Spiced Chicken Pitas

This is a perfectly good meal.  Quick.  Easy.  Tasty.  The chicken is so simple, but very moist and flavorful.

I just have a couple little complaints: 1) The cucumber sauce.  It'll do in a pinch, but this one is so much better, it's not even comparable.  Yes, it takes longer, but it's worth it!  If you're seriously short on time, make the one written here, but if not, I implore you!  Make this one!
2) I've decided I don't like pitas.  That is, the kind of pitas I've been eating lately--dry and flavorless.  What I really want is that fresh Albanian pita-like bread they sell in Sarajevo.  It's so good!  But, alas, no Albanian bakeries nearby.

If it weren't for those two little complaints, this dish would be fabulous.  Try it out and let me know what you think.  One big plus, however, is that because I made Indian-Spiced Chicken Pitas, it caused me to make Indian-Spiced Chicken Pizza with the leftovers.  Which is seriously delicious!

Indian-Spiced Chicken Pitas

(adpated from Eating Well)

Printable Recipe

Serves 4

Ingredients
1 pound chicken breasts
1 1/2 teaspoons curry powder, divided
3/4 teaspoons salt, divided
pinch cayenne pepper
1 cup cucumbers, seeded and thinly sliced
3/4 cup plain yogurt
1 tablespoon fresh cilantro, chopped
1/8 teaspoon garlic powder
2 teaspoons lemon juice
pepper, to taste
4 6-inch pitas
1 cup lettuce, chopped
1 large tomato, sliced
1/4 cup red onion, thinly sliced


Directions
1) Combine 1 teaspoon curry powder, 1/2 teaspoon salt, pepper to taste and cayenne pepper. Place the chicken in a medium-sized bowl and sprinkle on curry mixture.  Cover and chill 1-2 hours.
2) Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil 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. Or  use your Foreman or equivalent kitchen grill and cook each breast 4-6 minutes.  Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3) Meanwhile, combine cucumber, yogurt, cilantro, garlic powder, lemon juice, the remaining 1/2 teaspoon curry and 1/4 teaspoon salt and pepper to taste in a small bowl.
4) Thinly slice the chicken. Split open the pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.  Enjoy!