Grilled Chicken Pita Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb Chicken Breast, no skin2 tbsp Lemon Juice, plus 1 tsp divided2 tbsp olive oil2 tsp dried oregano3 garlic cloves, minced, divided1/2 cup plain lowfat yogurt1/2 light sour cream1/2 unpeeled seedless cucumber, havled and coarsely grated6 (6-inch) whole-wheat pitas
*2 hours marinate time extra
Arrange chicken in glass baking dish. In small bowl, whisk 2 tablespoons lemon juice, olive oil, oregano and 2 cloves minced garlic. Pour mixture over chicken and turn to coat. Cover; refrigerate 2 to 3 hours.
Meanwhile, combine yogurt, sour cream cucumber and remaining garlic. Cover; refrigerate for flavors to marry.
Preheat grill to medium. Remove chicken from marinate; discard marinade. Place chicken on grill 4 to 5 minutes per side or until chicken is no longer pink (180'F).
Transfer chicken to cutting board. Meanwhile, spread yogurt sauce inside pitas. Slice chicken into thin strips and add to pitas.
Number of Servings: 6
Recipe submitted by SparkPeople user FAITMAKER.
Arrange chicken in glass baking dish. In small bowl, whisk 2 tablespoons lemon juice, olive oil, oregano and 2 cloves minced garlic. Pour mixture over chicken and turn to coat. Cover; refrigerate 2 to 3 hours.
Meanwhile, combine yogurt, sour cream cucumber and remaining garlic. Cover; refrigerate for flavors to marry.
Preheat grill to medium. Remove chicken from marinate; discard marinade. Place chicken on grill 4 to 5 minutes per side or until chicken is no longer pink (180'F).
Transfer chicken to cutting board. Meanwhile, spread yogurt sauce inside pitas. Slice chicken into thin strips and add to pitas.
Number of Servings: 6
Recipe submitted by SparkPeople user FAITMAKER.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 9.9 g
- Cholesterol: 52.9 mg
- Sodium: 413.1 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.2 g
- Protein: 25.7 g
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