Chicken Pitas with Yogurt-Dill Sauce

Yield: 4 servings (serving size: 1 pita)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 4.8g
  • Saturated fat: 1.7g
  • Protein: 20.9g
  • Carbohydrate: 34.6g
  • Cholesterol: 40mg
  • Iron: 2.2mg
  • Sodium: 694mg
  • Calories from fat: 16%
  • Fiber: 2.2g
  • Calcium: 148mg


  • 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


  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.
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