Chopped Chicken and Broccoli Pitas

By Beckylynn

Ingredients

• 4 cups broccoli florets (from one large bunch)
• 1 cup plain low-fat yogurt
• 2 Tbsp water
• 1 Tbsp olive oil
• 1 tsp sugar
• 1/4 tsp salt
• Juice and zest of 1/2 lemon
• 3 cups cubed cooked chicken breast, cold
• 1/3 cup dried cranberries
• 4 (7-inch) whole-wheat pita pockets, halved
• 8 leaves romaine lettuce
• 1/4 cup roasted sunflower seeds

Details

Servings 4
Adapted from redbookmag.com

Preparation

Step 1

These dishes all have the Big Three that nutritionists recommend for losing weight: 1) filling fiber from whole grains, veggies, and fruits; 2) healthy fats to make your meals satisfying; and 3) protein to speed your metabolism. What makes them magic? Secret ingredients proven by researchers to torch fat. Also—and this is major—they're completely delicious.

4 (7-inch) whole-wheat pita pockets, halved

In a large bowl, add yogurt, water, olive oil, sugar, salt, and lemon juice and zest. Whisk to combine.

Add broccoli to bowl, along with chicken and cranberries. Toss to coat in yogurt dressing.

If eating immediately, line each pita pocket with lettuce leaves, then scoop in the broccoli mixture and top with sunflower seeds. Otherwise, refrigerate broccoli mixture in a covered container, then fill pita pockets and top with sunflower seeds just before eating.

Makes 4 sandwiches. Each sandwich: 520 cal, 14 g fat, 46 g protein, 56 g carb.

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