Servings: 4
Equipment
Ingredients
- 4 pita breads
- 2 chicken breasts thinly sliced
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs such as parsley or cilantro, chopped
For the light yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a small bowl, mix together all the ingredients for the yogurt sauce. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the sliced chicken breasts and cook until they are browned and cooked through, about 5-6 minutes per side. Season with salt and pepper to taste.
- Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels. In the same skillet, add the sliced onion and minced garlic. Cook until the onions are soft and translucent, about 3-4 minutes.
- Warm the pita breads in a toaster or oven until they are soft and pliable.
- To assemble the pitas, spread a generous amount of the yogurt sauce on each pita bread. Top with the cooked chicken, sautéed onions, and garnish with fresh herbs.
- Serve the chicken pitas immediately, and enjoy!
Notes
Store the cooked chicken, sauce, and pitas separately and assemble when ready to eat. These are perfect for pita lunch ideas or a grab-and-go pita bread meal.
Nutrition
Calories: 391kcal | Carbohydrates: 37g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 451mg | Potassium: 612mg | Fiber: 2g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 2mg
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