NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup plain Greek yogurt

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup English cucumber

1 cup cherry tomatoes

0.25 cup red onion

2 tbsp fresh parsley

1 tbsp fresh dill

1 oz feta cheese

1 large whole wheat pita bread

PREPARATION

• 1

  Season the chicken breast with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until fully cooked and golden.

• 3

  Remove the chicken from the skillet, let it rest for a few minutes, then dice it into bite-sized cubes.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, lemon juice, chopped parsley, and chopped dill until smooth.

• 5

  Add the diced chicken, cucumber, cherry tomatoes, and red onion to the bowl, tossing well to coat everything in the dressing.

• 6

  Gently fold in the crumbled feta cheese.

• 7

  Warm the pita bread in a dry skillet or toaster and serve the chicken salad either on the side or stuffed into the pita.