Greek Chicken Pita Pocket
- Number of Servings: 2
Ingredients
6 oz boneless skinless chicken breastfor chicken marinade:3 tb lemon juice2 ts olive oila few dashes of salt2 ts minced garlic1 whole pita pocket loaf0.5 c baby spinach leaves6 grape tomatoes2 tb reduced fat crumbled feta0.25 c tzatziki (i used green mountain dip thinned out with a small amount of vinegar)
1. Marinate chicken for 2-8 hours.
2. Bake marinated chicken at 350 degrees for 25 minutes.
3. Allow to rest for 5 minutes then slice into strips. (Serve warm or allow to cool.)
4. Mix vegetables, feta, and tzatziki.
5. Warm pita for a few seconds to make more pliable.
6. Cut pita loaf in half.
7. Gently open pockets and layer vegetable mix and chicken alternately.
Serving Size: Makes 2 pita pockets.
2. Bake marinated chicken at 350 degrees for 25 minutes.
3. Allow to rest for 5 minutes then slice into strips. (Serve warm or allow to cool.)
4. Mix vegetables, feta, and tzatziki.
5. Warm pita for a few seconds to make more pliable.
6. Cut pita loaf in half.
7. Gently open pockets and layer vegetable mix and chicken alternately.
Serving Size: Makes 2 pita pockets.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 4.4 g
- Cholesterol: 62.6 mg
- Sodium: 779.1 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.1 g
- Protein: 25.4 g
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