Ingredients: |
Ingredients: Sandwich:
1 lb. boneless and skinless chicken breasts pounded into thin filets or 1 lb. or boneless, skinless chicken tenderloins
1 whole tomato, chopped
1/2 red onion, thinly sliced
2 c. lettuce, chopped
4 small (2 oz. each) whole wheat pita wrap or pita pockets
Marinade:
1 lemon
1 tsp. dried or 1 Tbsp. fresh oregano
1 Tbsp. fresh parsley
2 Tbsp. extra virgin olive oil
3 garlic cloves, minced
Black pepper
Cucumber Yogurt Sauce:
1 c. Fage Plain non-fat Greek yogurt
1 whole medium cucumber, peeled and seeded, finely chopped or shredded into a bowl
1 Tbsp. lemon juice
1 garlic clove, minced
Dash of hot sauce
Salt to taste
White pepper to taste
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Directions: |
Directions:Marinade:
Cut the lemon in half (reserving half for the cucumber yogurt sauce)
Squeeze lemon juice from half of lemon into a bowl
Add remaining ingredients and whisk until blended
Season with black pepper
Sandwich:
Place chicken into a quart-size Ziploc bag and pour marinade into bag
Massage gently to evenly distribute the marinade and coat all the chicken
Marinade for at least 1 hour (best results for 6 hours)
Once chicken is done marinading, heat a large frying pan over medium heat with Pam Cooking spray
When pan is hot, gently place chicken into pan, being careful not to crowd the pan
Discard remaining marinade
Allow the chicken to cook approximately 3 - 4 minutes on the first side or until lightly caramlized
Turn chicken only once and allow to cook on the other side until no longer pink inside
Remove from heat and cut into slices
Cucumber Yogurt Sauce:
Combine all ingredients in the same bowl you used to shred the cucumber
Season the sauce to taste with salt, white pepper and a quick dash of hot sauce
To serve place a spoonful of the cucumber yogurt sauce into the sliced pita pocket or in the middle of the wrap
Top with chicken and vegetables
Add another spoonful of the cucumber yogurt sauce on top |
This recipe for Greek Chicken Pita with Cucumber Yogurt Sauce is from