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Greek-Style Chicken

Photo: John Autry; Styling: Cindy Barr
Total time 25 mins
Yield

4 servings

Ingredients

  • 3 tablespoons chopped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 6 garlic cloves, coarsely chopped
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon canola oil
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup diced onion
  • 1/4 cup chopped English cucumber
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 4 green leaf lettuce leaves
  • 2 plum tomatoes, cut into 12 slices
  • 1/4 teaspoon black pepper
  • 3 ounces feta cheese, sliced
  • 2 whole-wheat pitas, cut into wedges

Nutrition Information

  • calories 359
  • fat 11.4 g
  • satfat 4.5 g
  • monofat 3.7 g
  • polyfat 1.9 g
  • protein 39.6 g
  • carbohydrate 25 g
  • fiber 3.4 g
  • cholesterol 95 mg
  • iron 2.5 mg
  • sodium 751 mg
  • calcium 192 mg

How to Make It

  1. Combine first 4 ingredients and 1/4 teaspoon salt in a food processor; process until ground. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Heat a large skillet over medium-high heat. Add oil to pan. Add patties to pan; cook 4 minutes on each side.

  2. Combine yogurt and next 4 ingredients; stir in 1/4 teaspoon salt. Place 1 lettuce leaf on each of 4 plates. Top with tomato slices; sprinkle with black pepper. Divide cheese evenly among servings. Arrange 2 patties on top of tomato mixture; top each serving with about 2 tablespoons yogurt mixture. Serve with pita wedges.