Blackened Chicken Pitas

• Seasoning Mixture
• extra virgin olive oil↗3 tablespoons
• garlic cloves, minced↗6
• paprika↗1 teaspoon
• pepper↗1⁄2 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• ground cumin↗1⁄4 teaspoon
• salt↗1⁄8 teaspoon
• To complete the recipe
• plain yogurt↗1⁄2 cup
• sugar↗1⁄2 teaspoon
• boneless skinless chicken breast halves (about 4 ounces each)↗4
• (6 inch) pita bread, each sliced in half vertically (white or whole wheat)2
• leaves soft leaf lettuce (such as Bibb, Boston, green leaf, or red leaf)↗8

Step-by-step instructions

1. 1

   Stir together the seasoning mixture in a small bowl.

2. 2

   Pour the yogurt into a separate small bowl. Add 2 teaspoons of the seasoning mixture and the sugar; stir until the sugar is dissolved. Set aside.

3. 3

   Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness. Spread the seasoning mixture on both sides of each chicken breast.

4. 4

   Heat a stovetop grill pan over high heat. Reduce the heat to medium-high and arrange the chicken on the grill; cook for about 4 minutes. Turn the chicken and cook for 4 more minutes, or until it is well browned (and somewhat blackened) and cooked through.

5. 5

   Transfer the chicken to a plate.

6. 6

   Spread about 1 tablespoon of the seasoned yogurt sauce on the top of each chicken breast. Slice the chicken breasts in half.

7. 7

   For each sandwich, open 2 pita bread pockets; line each with lettuce leaves. Slip in the chicken breast halves. Drizzle each sandwich with about 1 more tablespoon of the yogurt mixture.

8. 8

   The yogurt sauce may be made in several hours in advance; cover and refrigerate. The chicken breasts can be spread with the seasoning mixture, placed in a single layer on a plate, covered with plastic wrap, and refrigerated for several hours before cooking. If you prefer, the chicken can be cooked up to 1 day in advance and served chilled. Assemble the pita sandwiches just before serving.