YOUR SOLIN GENERATED RECIPE
Crispy Herb-Baked Pita Chips with Mediterranean Chicken
Oven-baked whole wheat pita triangles seasoned with aromatic oregano and sea salt, served with lean grilled chicken and a zesty Greek yogurt dip for a crunchy, high-protein meal.
INGREDIENTS
1 whole wheat pita bread
4 ounce chicken breast
0.5 cup nonfat Greek yogurt
1 teaspoon extra virgin olive oil
0.25 teaspoon dried oregano
0.25 teaspoon garlic powder
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.5 cup English cucumber
0.5 cup cherry tomatoes
1 teaspoon lemon juice
PREPARATION
Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Cut the pita bread into eight equal triangles and place them in a mixing bowl.
Drizzle the pita triangles with half of the olive oil and sprinkle with dried oregano and a pinch of sea salt.
Spread the pita triangles in a single layer on the prepared baking sheet and bake for 8 to 10 minutes until golden and crispy.
Season the chicken breast evenly with garlic powder, sea salt, and black pepper.
Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
In a small bowl, whisk together the Greek yogurt and lemon juice until the mixture is smooth and creamy.
Slice the cucumber into rounds and halve the cherry tomatoes.
Arrange the crispy pita chips, sliced chicken, and fresh vegetables on a plate and serve with the zesty yogurt dip on the side.