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Ingredients
- 1/2 cup red wine vinegar
- 1/3 olive oil
- 2 Tbsp minced fresh parsley
- 1 Tbsp minced fresh thyme
- 2 tsp dried oregano
- Juice of 1 lemon
- 2 boneless, skinless chicken breasts (8 oz each), trimmed
- 1/2 cup seeded and diced cucumber, squeezed dry
- 1/3 cup fat-free plain Greek yogurt
- 1 Tbsp chopped fresh dill
- 1 clove garlic
- 1/2 tsp table salt
- 1 cup diced red onions
- 1 cup halved cherry tomatoes
- 4 whole-wheat pita pockets
- 4 leaves green leaf lettuce
- 1/2 cup crumbled feta cheese
Details
Cooking time 60mins
Preparation
Step 1
For the marinade, combine vinegar, oil, parsley, thyme, oregano, and lemon juice; reserve 1/4 cup for onions and tomatoes.
Halve chicken breasts horizontally and place in a large bowl. Pour marinade over chicken and chill 30 minutes.
For the sauce, puree cucumber, yogurt, dill, garlic, and salt in a food processor; cover and chill.
Preheat grill to medium-high. Brush grill grate with oil and place a piece of foil on one side of the grill.
Toss onions and tomatoes with reserved 1/4 cup marinade; transfer to foil on grill.
Grill onions and tomatoes, covered, 4 minutes. Grill chicken, covered until and instant-read thermometer inserted into the thickest part registers 165F, 2-3 minutes per side.
Transfer onions and tomatoes to a plate and chicken to a cutting board. When cool enough to handle, slice chicken into strips.
Spread 2 Tbsp sauce in each pita pocket, then fill each with lettuce, onions and tomatoes, chicken, and feta.
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