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Chicken Pitas with Yogurt-Dill Sauce

Oxmoor House
Prep time 6 mins
Cook time 19 mins
Yield 4 servings (serving size: 1 pita)

Ingredients

  • 3/4 cup plain low-fat yogurt
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons chopped fresh dill
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon paprika
  • 3 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 teaspoons olive oil
  • 1 small onion, sliced
  • 1 tablespoon lemon juice
  • 1 1/3 cups shredded iceberg lettuce
  • 1 cup chopped tomato
  • 4 (6-inch) pitas, warmed
  • 1/4 cup (1 ounce) crumbled feta cheese

Nutrition Information

  • calories 268
  • fat 4.8 g
  • satfat 1.7 g
  • protein 20.9 g
  • carbohydrate 34.6 g
  • cholesterol 40 mg
  • iron 2.2 mg
  • sodium 694 mg
  • caloriesfromfat 16 %
  • fiber 2.2 g
  • calcium 148 mg

How to Make It

  1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.

  2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.

  3. Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.

  4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.

Oxmoor House Healthy Eating Collection