Fiery Chicken Pita Sandwiches with Horned Melon Raita

Ingredients

• 2 teaspoons garlic fresh minced
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 teaspoon juice of lemon fresh
• 1  horned melon halved lengthwise
• 1 teaspoon olive oil divided
• 0.5 teaspoon salt divided
• 18 ounce chicken breast halves boneless skinless
• 4 6-inch pitas whole wheat warmed cut in half
• 7 ounce yogurt plain whole

Equipment

• bowl
• frying pan
• whisk
• sieve
• plastic wrap
• grill pan
• cutting board
• meat tenderizer

Directions

1. Squeeze horned melon into a fine mesh strainer over a bowl; press seeds with the back of a spoon to extract juice. Discard seeds.
2. Add fresh lemon juice, 1/4 teaspoon salt, ground cumin, and yogurt to bowl; stir with a whisk. Cover and chill.
3. 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.
4. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper; rub with garlic.
5. Heat 1/2 teaspoon olive oil in a nonstick grill pan coated with cooking spray over medium-high heat.
6. Add 2 breast halves to pan; cook 4 minutes on each side or until done.
7. Remove from heat, and keep warm. Repeat procedure with remaining 1/2 teaspoon oil and chicken.
8. Transfer chicken to cutting board, and cool slightly.
9. Cut chicken into thin strips. Fill each pita half with about 1/2 cup chicken, and top with 2 tablespoons raita.