NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken breast

1 medium Whole wheat pita

1 small Russet potato

0.25 cup Non-fat Greek yogurt

0 tsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 whole Lemon

1 clove Garlic

0.25 cup Cucumber

2 slice Tomato

0.5 cup Romaine lettuce

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the potato into thin wedges, toss with a light spray of oil and a pinch of salt, then air-fry at 400°F for 15-20 minutes until golden and crisp.

• 2

  Dice the chicken breast into bite-sized pieces and place in a bowl with olive oil, lemon juice, half the minced garlic, oregano, salt, and pepper.

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes until fully cooked and slightly charred on the edges.

• 4

  Prepare the tzatziki by grating the cucumber and squeezing out all excess moisture with a paper towel, then stir into the Greek yogurt with the remaining minced garlic.

• 5

  Lightly toast the pita bread in the skillet or oven for 1 minute until soft and pliable.

• 6

  Assemble the souvlaki by spreading the tzatziki inside the pita, then layering in the cooked chicken, shredded lettuce, and tomato slices.

• 7

  Serve the warm pita immediately with the crispy potato wedges on the side.