Chicken Pitta with Crunchy Lettuce and Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Pitta with Crunchy Lettuce and Tomato

YOUR SOLIN GENERATED RECIPE

Chicken Pitta with Crunchy Lettuce and Tomato

Grilled chicken and fresh vegetables stuffed into a toasted whole wheat pitta, finished with a dollop of creamy lemon-herb yogurt.

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NUTRITION

362kcal
Protein
35.5g
Fat
6.7g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

1 large Whole Wheat Pitta

1 cup Romaine Lettuce

0.5 medium Tomato

2 tablespoons Non-fat Greek Yogurt

0.25 cup Cucumber

0.5 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat and grill the chicken until cooked through, then slice into strips.

  • 3

    Briefly toast the whole wheat pitta in the oven or a toaster until warm and pliable.

  • 4

    In a small bowl, whisk together the Greek yogurt with a squeeze of lemon juice and a pinch of garlic powder.

  • 5

    Slice the pitta in half and stuff each pocket with shredded romaine lettuce, sliced tomatoes, and cucumber.

  • 6

    Add the grilled chicken strips to the pitta and drizzle with the creamy yogurt sauce.

Chicken Pitta with Crunchy Lettuce and Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Pitta with Crunchy Lettuce and Tomato

YOUR SOLIN GENERATED RECIPE

Chicken Pitta with Crunchy Lettuce and Tomato

Grilled chicken and fresh vegetables stuffed into a toasted whole wheat pitta, finished with a dollop of creamy lemon-herb yogurt.

NUTRITION

362kcal
Protein
35.5g
Fat
6.7g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

1 large Whole Wheat Pitta

1 cup Romaine Lettuce

0.5 medium Tomato

2 tablespoons Non-fat Greek Yogurt

0.25 cup Cucumber

0.5 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a skillet over medium-high heat and grill the chicken until cooked through, then slice into strips.

  • 3

    Briefly toast the whole wheat pitta in the oven or a toaster until warm and pliable.

  • 4

    In a small bowl, whisk together the Greek yogurt with a squeeze of lemon juice and a pinch of garlic powder.

  • 5

    Slice the pitta in half and stuff each pocket with shredded romaine lettuce, sliced tomatoes, and cucumber.

  • 6

    Add the grilled chicken strips to the pitta and drizzle with the creamy yogurt sauce.