Name: Cold Mediterranean chicken pita
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup nonfat Greek yogurt; 1 tsp lemon juice; 1 clove garlic, minced; 2 oz cucumber, diced and patted dry; 1/3 cup cherry tomatoes, halved; 2 slices whole-wheat pita bread

Nutrition

Per serving

466 calories

Protein: 56g; 47% of calories
Carbs: 36g; 31% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 400°F. If the chicken breast is thicker than 1 inch, pound it to an even thickness. Place on a small baking sheet and rub with the olive oil, dried basil, half the salt, and half the pepper.
Roast the chicken until the thickest part reaches 165°F, about 18 to 22 minutes. Remove from the oven and let rest for 5 minutes.
Place the roasted chicken in the refrigerator to chill completely, at least 30 minutes.
While the chicken chills, whisk the Greek yogurt, lemon juice, minced garlic, and the remaining salt and pepper in a small bowl. In a separate bowl, toss the diced cucumbers and tomatoes. Keep both cold in the fridge.
Slice the cold chicken into thin strips. Cut the pita bread in half to create two pockets. Stir the vegetables into the yogurt sauce, then divide the chicken and the yogurt salad between the pita halves.

Nutrition

Ingredients

Instructions

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