Grilled Chicken Pita with Cucumber Yogurt Dressing
Grilled Chicken Pita with Cucumber Yogurt Dressing requires roughly 40 minutes from start to finish. This main course has 354 calories, 30g of protein, and 18g of fat per serving. This recipe serves 4 and costs $2.43 per serving. This recipe from My San Francisco Kitchen has 427 fans. If you have lemon juice, red onion, cucumber, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. With a spoonacular score of 97%, this dish is excellent. Similar recipes include Cucumber Yogurt Dip with Pita Chips, Greek Chicken Pitas with Cucumber & Dill Yogurt Dressing, and Veggie Mini Burger Pita with Cucumber Yogurt Sauce.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
¼ cup balsamic vinegar
2 organic, free range chicken breasts
½ cup chopped organic cucumber
½ tbsp fresh or dried dill
1 tbsp freshly squeezed lemon juice
1 cup organic plain low-fat yogurt
¼ cup olive oil
¼ tsp pepper
1 tbsp finely chopped red onion
Organic romaine lettuce
Chopped organic tomatoes
Whole wheat pita bread
Equipment:
bowl
grill
oven
Cooking instruction summary:
Add chicken breasts, olive oil and balsamic vinegar to a large plastic ziplock bag and shake well.Chill in the refrigerator for at least 30 minutes.Add yogurt, dill, chopped cucumber, chopped red onion, lemon juice and pepper to a bowl and mix well. Chill in the refrigerator until ready to serve. Heat up the pitas in an oven (350 degrees F for 5 minutes).Grill the chicken breasts (indoor or outdoor) and slice into strips or small pieces.Add pre-washed romaine lettuce to a bowl and toss with yogurt dressing.Stuff pitas with the salad and add chopped tomatoes and chicken on top (or mix in with the dressing and salad first before stuffing the pitas if you prefer!).
Step by step:
1. Add chicken breasts, olive oil and balsamic vinegar to a large plastic ziplock bag and shake well.Chill in the refrigerator for at least 30 minutes.
2. Add yogurt, dill, chopped cucumber, chopped red onion, lemon juice and pepper to a bowl and mix well. Chill in the refrigerator until ready to serve.
3. Heat up the pitas in an oven (350 degrees F for 5 minutes).Grill the chicken breasts (indoor or outdoor) and slice into strips or small pieces.
4. Add pre-washed romaine lettuce to a bowl and toss with yogurt dressing.Stuff pitas with the salad and add chopped tomatoes and chicken on top (or mix in with the dressing and salad first before stuffing the pitas if you prefer!).
Nutrition Information:
covered percent of daily need
