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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From April 2010 Cooking Light Ingredients:
2 tablespoons finely chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cumin |
1/8 teaspoon ground coriander |
5 tablespoons plain low-fat greek yogurt, divided |
2 tablespoons fresh lemon juice, divided |
3 garlic cloves, minced and divided |
1 lb chicken breast halve, boneless, skinless, thinly sliced |
2 tablespoons extra-virgin olive oil |
1 tablespoon tahini |
4 (6 inch) pita bread, halved |
1/2 cup chopped cucumber |
1/2 cup chopped plum tomato |
1/4 cup prechopped red onion |
Directions:
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
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