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:

Quickview
354k Calories
30g Protein
18g Total Fat
18g Carbs
46% Health Score
Limit These
Calories
354k
18%

Fat
18g
28%

  Saturated Fat
3g
20%

Carbohydrates
18g
6%

  Sugar
12g
14%

Cholesterol
76mg
25%

Sodium
198mg
9%

Get Enough Of These
Protein
30g
60%

Vitamin A
8984IU
180%

Vitamin K
111µg
106%

Vitamin B3
13mg
66%

Selenium
39µg
56%

Vitamin B6
1mg
55%

Phosphorus
403mg
40%

Folate
157µg
39%

Vitamin C
32mg
39%

Potassium
1249mg
36%

Vitamin B5
2mg
23%

Vitamin E
3mg
22%

Manganese
0.43mg
21%

Vitamin B2
0.34mg
20%

Magnesium
76mg
19%

Calcium
172mg
17%

Fiber
4g
17%

Vitamin B1
0.24mg
16%

Zinc
1mg
12%

Iron
2mg
11%

Copper
0.21mg
10%

Vitamin B12
0.57µg
9%

covered percent of daily need
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