Mediterranean Chicken Pita Pockets

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  ⅔ cup or 160g

• Lemon juice

  Raw

  2 tsp or 10g

• Dill weed

  Spices, dried

  ½ tsp or 0.5g

• Garlic Salt

  Cain's - Walmart

  ¾ tsp or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  454g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Giannis Pita Bread

  3 servings or 300g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Cheddar or colby cheese

  Low fat

  ¼ cup, diced or 33g

Directions

1. Stir together yogurt, lemon juice, dill and 1/4 teaspoon garlic salt in small bowl; set aside.
2. Heat oil in large skillet over medium-high heat. Add chicken; sprinkle with remaining 1/2 teaspoon garlic salt. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Add drained tomatoes; heat 3 minutes more or until tomatoes are hot, stirring occasionally.
3. Spread yogurt mixture evenly inside pita pockets; top with cucumber slices. Divide chicken mixture evenly and spoon into pita pockets; top evenly with cheese. Serve immediately.
4. Recipe by: ReadySetEat (source: https://www.readyseteat.com/recipes-Mediterranean-Chicken-Pita-Pockets-8036)