NUTRITION

SERVINGS

INGREDIENTS

0.3 cup Whole wheat flour

0.25 tsp Baking powder

0.13 tsp Sea salt

2 tbsp Plain Greek yogurt

5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 cup Cucumber

PREPARATION

• 1

  In a small mixing bowl, combine the whole wheat flour, baking powder, sea salt, and 2 tablespoons of Greek yogurt to form a soft dough.

• 2

  Lightly flour a clean surface and knead the dough for 1 minute, then roll it out into a thin circle about 6 inches wide.

• 3

  Heat a non-stick skillet over medium-high heat and cook the pita for 2 minutes on each side until it puffs up and develops golden brown spots.

• 4

  Remove the pita from the pan and set aside; in the same skillet, add the olive oil and the cubed chicken breast.

• 5

  Season the chicken with dried oregano, garlic powder, and black pepper, sautéing until the chicken is cooked through and golden.

• 6

  In a small ramekin, whisk together the remaining 2 tablespoons of Greek yogurt with the lemon juice and diced cucumber.

• 7

  Slice the warm pita bread open and stuff it with the seasoned chicken and the cucumber yogurt sauce.