Fiery Chicken Pita Sandwiches with Horned Melon Raita

The mild-flavored horned melon is a natural choice for a cooling raita. The raita would also be good as a sauce for other sandwiches as well as salads.

Yield: 4 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

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Nutritional Information

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


  • Raita:
  • 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


  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. Add fresh lemon juice, 1/4 teaspoon salt, ground cumin, and yogurt to bowl; stir with a whisk. Cover and chill.
  2. 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.
  3. 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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