NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.25 tbsp extra virgin olive oil

1.5 tbsp lemon juice

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.5 tsp sea salt

0.25 tsp black pepper

0.5 medium whole wheat pita

0.25 cup plain Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a mixing bowl, whisk together the extra virgin olive oil, 1 tablespoon of the lemon juice, minced garlic, ground cumin, coriander, turmeric, black pepper, and half of the sea salt.

• 3

  Slice the chicken breast into thin, even strips and toss them in the spiced marinade until every piece is well coated.

• 4

  Spread the chicken strips in a single layer on the baking sheet and roast for 15-18 minutes until the edges are golden and the meat is cooked through.

• 5

  While the chicken is roasting, dice the cucumber and halve the cherry tomatoes, then toss them together in a small bowl.

• 6

  Prepare the garlic sauce by stirring the plain Greek yogurt with the remaining lemon juice and sea salt.

• 7

  Warm the whole wheat pita in the oven for 1-2 minutes, then stuff it with the roasted chicken and fresh vegetables before drizzling with the creamy yogurt sauce.