Pitas with Chicken and Tangy Herb Sauce
1 cup of plain yogurt
1 tablespoon of chopped fresh parsley or cilantro
1 teaspoon of honey mustard
10 ounces of skinned and boned chicken, cut into 1-inch pieces
1/4 cup of frozen orange juice concentrate, thawed
1 tablespoon of curry powder
2 cloves of garlic, minced
4 whole wheat pita bread rounds (6 inch diameter)
1 small tomato, chopped
1 cup of chopped lettuce
In a small bowl, combine the yogurt, parsley or cilantro, and mustard. Mix well. Cover and refrigerate for 1 hour, stirring occasionally. In a shallow nonmetal dish, combine the chicken, orange juice concentrate, curry powder, and garlic. Cover and refrigerate for 1 hour, stirring occasionally. Preheat the broiler. Coat a broiler pan with non-sick spray. Remove the chicken from the marinade and reserve the marinade. Place the chicken on the broiler pan. Broil 4 inches from the heat, basting frequently with the reserved marinade, for 5 minutes, or until the chicken is no longer pink in the center. Discard any remaining marinade. Place the pita bread rounds in a toaster oven for 1 minute, or until warm. Cut the pitas in half. Divide the chicken evenly among the pita bread halves. Top with the tomatoes and lettuce. Drizzle with the herb sauce. Serves 4.
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