Greek Chicken in a Pita
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 436.3
- Total Fat: 20.1 g
- Cholesterol: 36.5 mg
- Sodium: 427.8 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 6.6 g
- Protein: 20.4 g
View full nutritional breakdown of Greek Chicken in a Pita calories by ingredient
Introduction
I modified a Food Network recipe that was listed as "courtesy of Cathy Lowe".To reduce the fat content, make with fat-free or low-fat yogurt. If made with low-fat yogurt, allow the yogurt to drain in a cheesecloth for at least 30 minutes prior to mixing in cucumber and other ingredients.
NOTE: You can slice the chicken before marinating if using the shorter marinade time. The calorie count was done as if you consume all of the marinade, which you don't, actually. I modified a Food Network recipe that was listed as "courtesy of Cathy Lowe".
To reduce the fat content, make with fat-free or low-fat yogurt. If made with low-fat yogurt, allow the yogurt to drain in a cheesecloth for at least 30 minutes prior to mixing in cucumber and other ingredients.
NOTE: You can slice the chicken before marinating if using the shorter marinade time. The calorie count was done as if you consume all of the marinade, which you don't, actually.
Number of Servings: 2
Ingredients
-
Marinade:
Juice of 1 lime
2 T olive oil
2 minced/crushed garlic cloves
1 tsp ground coriander
1 tsp cumin
1/2 c. cilantro leaves (handful)
1/2 lb bnls/sknls chicken breast
Yogurt sauce:
1 c. plain yogurt
1/2 cucumber, peeled and chopped
2 T finely chopped cilantro
1 clove fresh garlic (MUST be fresh!), crushed or finely minced
Lettuce (shredded or chopped)
tomato (1 roma chopped)
2 large (6.5" dia) whole wheat pitas with pockets, cut into 4 halves
Directions
Blend all marinade ingredients in a blender or small food processor. Place chicken in a plastic bag with marinade and smoosh around to work in the marinade. Let rest in fridge for at least 30 minutes or up to 1 day.
Meanwhile, in a bowl of at least 2 c. size mix the yogurt sauce ingredients. Cover and return to fridge until serving time. This sauce is best if allowed to sit overnight.
Heat a grill or heavy skillet. Remove chicken from marinade and place directly in pan. Cook until browned on the outside and no longer pink in the thickest part of the breast. Remove to a cutting board and thinly slice.
Meanwhile, heat the pitas in a toaster oven or microwave until pliable, then pull apart, stuff with chicken, yogurt sauce, lettuce, and tomatoes. Serve topped with a sprinkle of cilantro leaves, if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user ENGINEERMOM.
Meanwhile, in a bowl of at least 2 c. size mix the yogurt sauce ingredients. Cover and return to fridge until serving time. This sauce is best if allowed to sit overnight.
Heat a grill or heavy skillet. Remove chicken from marinade and place directly in pan. Cook until browned on the outside and no longer pink in the thickest part of the breast. Remove to a cutting board and thinly slice.
Meanwhile, heat the pitas in a toaster oven or microwave until pliable, then pull apart, stuff with chicken, yogurt sauce, lettuce, and tomatoes. Serve topped with a sprinkle of cilantro leaves, if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user ENGINEERMOM.