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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (247g) Recipe makes 4 servings |
||
| Calories 261 | ||
| Calories from Fat 34 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 266mg | 11% | |
| Potassium 492mg | 14% | |
| Total Carbohydrate 22.7g | 7% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 4.3g | ||
| Protein 32.4g | 64% | |
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup fresh lemon juice
- 1/2 teaspoon dried basil leaves, crushed
- 1/2 teaspoon dried oregano leaves, crushed
- 1/4 teaspoon garlic powder
- 1 cup plain yogurt
- 1/2 cup cucumber, chopped & seeded
- 1/4 cup onion, finely chopped onion
- 2 pita breads, split
Directions
1
In a shallow glass baking dish, combine lemon juice and seasonings.2
Add chicken; cover marinate 30 minutes in refrigerator.3
Remove chicken from marinade. Drain; discard marinade.4
In a small bowl, combine yogurt, cucumbers and onions; refrigerate.5
Grill chicken on grill or forman type grill 5 minutes per side or until tender.6
For each serving, fill pitas with chicken steaks and yogurt mixture.
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- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Outdoor
- Occasion > Holiday/Event
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: HeatherN
On Aug 20, 2007
We really enjoyed these pitas. The flavor was wonderful. Thank you for posting.
From: AWinPA
On Aug 8, 2006
I made the marinade last night after dinner and we grilled the chicken tonight. I also drained the yogurt with a paper towel in a strainer (we're out of cheesecloth) to make it thicker. I added 1/2 tsp each of garlic powder, dried dill, and dried mint to the yogurt along with 1/2 tsp of red wine vinegar and lemon zest. The result was wonderful served in whole wheat pita with lettuce and tomato. This was a quick meal for after work. I am taking leftovers for lunch tomorrow and cannot wait! We told our 9 year old they were Greek tacos and she cleaned her plate. WOW!
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