4 boneless, skinless chicken breast halves
1 cup plain yogurt
1 2-inch piece ginger root, peeled and grated
1 teaspoon minced garlic, about 1 large clove
1/2 teaspoon cayenne pepper
1 tablespoon ground coriander seeds
1/2 teaspoon salt
4 tablespoons fresh lemon juice, about the juice of 2 small lemons
4 whole wheat or regular pitas
Cucumber-Jalapeno Raita (see below), optional

Combine the yogurt, grated ginger, garlic, seasonings and lemon juice in a zip-top plastic bag. Squeeze to combine. Add the chicken, seal and marinate, refrigerated, overnight.

Preheat grill on high for 5 minutes. Reduce heat to medium and add the chicken. Grill approximately 7 minutes per side, until internal temperature reaches 160 degrees when checked with an instant-read thermometer.

Place on the pitas and garnish with the Cucumber-Jalapeno Raita, if desired.

Cucumber-Jalapeno Raita

1 cup plain yogurt
1/2 hot house cucumber, diced
3 green onions, chopped
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt, or to taste

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

Makes 1 1/2 cups of Raita