Greek-Style Chicken

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 359
  • Fat: 11.4g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 39.6g
  • Carbohydrate: 25g
  • Fiber: 3.4g
  • Cholesterol: 95mg
  • Iron: 2.5mg
  • Sodium: 751mg
  • Calcium: 192mg

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

Preparation

  1. 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. 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.
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