Chicken Pitas with Yogurt Sauce

Chicken Pitas with Yogurt Sauce
Serve with baked chips if desired.

Servings: 6

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For the marinade
• 1 cup plain low fat yogurt
• 1/2 cup fresh lemon juice
• 1 garlic clove, minced and mashed to a paste with a pinch of salt
• 1/2 teaspoon dried thyme, crumbled

• 8 skinless boneless chicken thighs (about 1 1/2 pounds)

For the sauce
• 1/3 cup plain low fat yogurt
• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 2 teaspoons fresh lemon juice, or to taste
• 1 tablespoon finely chopped fresh parsley leaves
• 2 teaspoons finely chopped fresh mint leaves, or to taste

• 1 small red onion, sliced thin
• 1 1/2 tablespoons olive oil
• 1 tomato, minced
• 1 tablespoon sesame seeds, toasted lightly
• 6 whole-wheat pita loaves

For the marinade, whisk together in a bowl the yogurt, lemon juice, garlic paste, thyme, pepper to taste.

Pierce the chicken in severl place with a fork and place in a large
nonreactive dish in one layer. Pour the marinade over the chicken, and
marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight

To make the yogurt sauce, whisk togetheryogurt, garlic paste, lemon
juice, parsley, mint, and salt and pepper to taste.

Oil grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat grill the chicken Discard the
marinade. turning it, for 12 to 15 minutes on each side, or until it is
cooked through.

In a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices.

Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

Per Serving: 379 Calories; 10g Fat (24.1% calories from fat); 2g Saturated Fat; 28g Protein; 46g Carbohydrate; 6g Dietary Fiber; 80mg Cholesterol; 644mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat.