Chicken Pitas with Yogurt-Dill Sauce |
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Prep Time: 6 Minutes Cook Time: 19 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3/4 cup plain low-fat yogurt |
1 teaspoon lemon juice |
1 1/2 teaspoons chopped fresh dill |
3/4 teaspoon salt, divided |
1/8 teaspoon paprika |
3 (4-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
2 teaspoons olive oil |
1 small onion, sliced |
1 tablespoon lemon juice |
1 1/3 cups shredded iceberg lettuce |
1 cup chopped tomato |
4 (6-inch) pitas, warmed |
1/4 cup (1 ounce) crumbled feta cheese |
Directions:
1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.
2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
3. Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.
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