Curry Chicken Breast Pitas


4 boneless skinless chicken breasts (about 1 pound)
1 tablespoon lemon juice
1/4 cup plain fat-free yogurt
2 large cloves garlic, minced
1-1/2 teaspoons finely chopped fresh ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground red pepper
1/2 teaspoon curry powder
2 rounds pita bread, cut in half
1/2 cup grated carrot
1/2 cup finely shredded red cabbage
1/2 cup finely chopped red bell pepper
1/2 cup plain fat-free yogurt thinned with 1 tablespoon olive oil and seasoned with black pepper to taste


  1. Lightly score chicken breast halves 3 or 4 times with sharp knife. Place in 1-gallon size zip-seal plastic bag; sprinkle with lemon juice. Add yogurt, garlic, ginger, cardamom, ground red pepper and curry powder. Seal closed and pat to coat all pieces well with marinade; refrigerate at least 1 hour or overnight.
  2. Remove chicken from refrigerator 15 minutes before cooking. Preheat broiler.
  3. Line broiler pan with foil. Arrange chicken on foil (do not let pieces touch) and brush with any remaining marinade. Discard plastic bag. Broil chicken 3 inches from heat, about 5 to 6 minutes per side or until chicken is no longer pink in center.
  4. Place one chicken breast half in each pita half with 2 tablespoons each of carrot, cabbage and bell pepper. Drizzle each sandwich with 2 tablespoons yogurt sauce.

Quick Tip

To keep sandwiches warm, serve wrapped in foil–the foil also helps keep the filling in place.

Nutritional Information

Serving Size: 1 filled pita half
Sodium 269 mg
Protein 32 g
Fiber 2 g
Carbohydrate 25 g
Cholesterol 67 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 17 %
Calories 281

Dietary Exchange

Starch 1-1/2
Meat 3

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