YOUR SOLIN GENERATED RECIPE
Chicken and Roasted Vegetable Pita
Sautéed chicken breast and oven-roasted vegetables stuffed into a warm whole wheat pita with a dollop of zesty, creamy Greek yogurt sauce.
INGREDIENTS
5 oz Chicken breast
0.5 cup Red bell pepper
0.5 cup Zucchini
1 medium Whole wheat pita
0.25 cup Non-fat Greek yogurt
1 tsp Lemon juice
1 tsp Olive oil
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Dice the red bell pepper and zucchini into half-inch pieces.
Toss the vegetables on the baking sheet with olive oil and a pinch of sea salt and black pepper.
Roast the vegetables for 15 minutes until they are tender and slightly charred.
Slice the chicken breast into thin strips and season with oregano, garlic powder, and the remaining salt and pepper.
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes until golden and cooked through.
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
Slice the top off the whole wheat pita and fill it with the cooked chicken and roasted vegetables.
Drizzle the creamy yogurt sauce inside the pita and serve immediately.