Directions:
- In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.
- Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.1 Kcal (1893 kJ) | ||
| Calories from fat | 173.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.28g | 30% | |
|---|---|---|---|
| Cholesterol | 72.15mg | 24% | |
| Sodium | 722.51mg | 30% | |
| Potassium | 565.82mg | 12% | |
| Total Carbs | 40.58g | 14% | |
| Sugars | 4.6g | 18% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 29.93g | 60% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 1.9mg | 11% | |
| Calcium | 122.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 145.08 Kcal (607 kJ) | ||
| Calories from fat | 55.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 30% | |
|---|---|---|---|
| Cholesterol | 23.15mg | 24% | |
| Sodium | 231.85mg | 30% | |
| Potassium | 181.57mg | 12% | |
| Total Carbs | 13.02g | 14% | |
| Sugars | 1.48g | 18% | |
| Dietary Fiber | 0.66g | 8% | |
| Protein | 9.61g | 60% | |
| Vitamin C | 4.8mg | 25% | |
| Iron | 0.6mg | 11% | |
| Calcium | 39.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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