Name: Chicken pita with fresh tomatoes
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into thin strips; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 1/2 tsp extra virgin olive oil; 1 white pita bread, 6 1/2-inch; 3/4 medium tomatoes, diced; 3 oz cucumber, diced; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

452 calories

Protein: 47g; 41% of calories
Carbs: 42g; 37% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 0 min

In a medium bowl, toss the diced tomatoes, cucumber, lemon juice, and fresh parsley. Season with a pinch of the salt and set aside.
Season the chicken strips with the remaining salt, black pepper, and dried oregano. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and cover loosely to keep warm. Done when cooked through, 165°F.
Wipe the skillet and warm the pita bread for 30 seconds per side until soft. Cut the pita in half to create pockets. Use a slotted spoon to lift the salad from the bowl, leaving any excess liquid behind. Stuff each pocket with the seared chicken and the drained salad.

Nutrition

Ingredients

Instructions

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