Fiery Chicken Pitas with Kiwano Raita

Fiery Chicken Pitas with Kiwano Raita


  • 1 Enzed Exotics Horned Melon, halved lengthwise
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground cumin
  • 1 container whole plain yogurt
  • 3 skinless, boneless chicken breast halves
  • 1/4 to 1/2 teaspoon ground red pepper
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon olive oil, divided
  • Cooking spray
  • 4 whole wheat pitas, warmed and cut in half


Step one: Squeeze horned melon into a fine mesh strainer over a bowl; press seeds with the back of a spoon to extract juice.

Step two: Discard seeds. Add fresh lemon juice, 1/4 teaspoon salt, ground cumin, and yogurt to bowl; stir with a whisk. Cover and chill.

Step three: Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet.

Step four: Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper; rub with garlic.

Step five: Heat 1/2 teaspoon olive oil in a nonstick grill pan coated with cooking spray over medium-high heat.

Step six: Add 2 breast halves to pan; cook 4 minutes on each side or until done. Remove from heat, and keep warm.

Step seven: Repeat procedure with remaining 1/2 teaspoon oil and chicken. Transfer chicken to cutting board, and cool slightly.

Step eight: Cut chicken into thin strips. Fill each pita half with about 1/2 cup chicken, and top with 2 tablespoons raita.

Thanks Joy E. Zacharia, RD, Cooking Light

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