Ingredients
4 boneless chicken breasts (5 oz each)
1 cup Greek yogurt
1 tbsp lemon juice
2 tbsp chopped parsley
1 garlic clove (minced)
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 English cucumber
1 pint cherry tomatoes
1 small red onion
4 whole wheat pita breads
Optional: Tzatziki or additional olive oil for drizzling
Instructions
Season chicken breasts with salt, pepper, and dried oregano
Heat olive oil in skillet over medium-high; sear chicken for 5-6 minutes per side until gold and cooked through
Let cool slightly before thinly slicing
Meanwhile, whisk Greek yogurt with lemon juice, minced garlic, chopped parsley
Trim and dice cucumber; halve cherry tomatoes; thinly slice red onion
Warm pita breads in oven (10-15°C) or toaster
Assemble pitas by layering chicken, cucumber, tomatoes, red onion, and a dollop of yogurt dressing
Optional: Drizzle with olive oil or tzatziki
Notes
Use thick pita bread for best bite
Substitute dried oregano for oregano-based seasoning
Chicken can be marinated for 15 minutes in yogurt mixture for added flavor
Store leftovers in airtight containers
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Stovetop & Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 410
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3.5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg