I found horned melons at a Mediterranean market and decided to give this a try. It was light, healthy and refreshing, more of a summer recipe. I doubled the cumin cause it was a little bland. I also would recommend not using all the juice from the melon, my sauce was a little watery rather than creamy.
Fiery Chicken Pita Sandwiches with Horned Melon Raita
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Amount per serving
- Calories: 408
- Calories from fat: 15%
- Fat: 6.6g
- Saturated fat: 2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1.3g
- Protein: 47.7g
- Carbohydrate: 39.1g
- Fiber: 5g
- Cholesterol: 105mg
- Iron: 3.6mg
- Sodium: 769mg
- Calcium: 97mg
- 1 horned melon, halved lengthwise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground cumin
- 1 (7-ounce) container whole plain yogurt
- 3 (6-ounce) 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 (6-inch) whole wheat pitas, warmed and cut in half
- Squeeze horned melon into a fine mesh strainer over a bowl; press seeds with the back of a spoon to extract juice. Discard seeds. Add fresh lemon juice, 1/4 teaspoon salt, ground cumin, and yogurt to bowl; stir with a whisk. Cover and chill.
- 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. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper; rub with garlic.
- Heat 1/2 teaspoon olive oil in a nonstick grill pan coated with cooking spray over medium-high heat. Add 2 breast halves to pan; cook 4 minutes on each side or until done. Remove from heat, and keep warm. Repeat procedure with remaining 1/2 teaspoon oil and chicken. Transfer chicken to cutting board, and cool slightly. Cut chicken into thin strips. Fill each pita half with about 1/2 cup chicken, and top with 2 tablespoons raita.
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