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Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

You can also serve the chicken patties with couscous tossed with golden raisins.

Melanie Barnard
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
4 servings (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; add 1 teaspoon rind, stirring well. Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until browned. Cover, reduce heat to medium, and cook 4 minutes.

  • Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well. Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

Nutrition Facts

426 calories; calories from fat 30%; fat 14g; saturated fat 3.4g; mono fat 6.3g; poly fat 2.7g; protein 28.9g; carbohydrates 46.4g; fiber 3.3g; cholesterol 77mg; iron 2.1mg; sodium 776mg; calcium 137mg.
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