Tandoori Chicken Breasts on Pitas

Serves 4 Active: 15 min/Total: 15 min

1/4 cup all purpose flour
2 T curry powder
1/4 t each salt and pepper
4 skinless, boneless chicken breast halves (5 oz each)
1 T oil

Yogurt Sauce
3/4 cup plain lowfat yogurt
1 T finely chopped red onion
1 t minced garlic
1/4 t each ground cumin and salt

1 yellow bell pepper
2 each medium tomatoes and Krby (pickling) cucumbers
4 pitas
Garnish: lime wedges and chopped cilantro

1. Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.
2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.
3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.
4. Cut chicken diagonally in 1/2 in-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro.
Per serving: 453 cal, 43 g pro, 52 g car, 5 g fiber, 7 g fat (1 g sat fat), 85 mg chol, 740 mg sod