chicken pitas with yogurt dill sauce

By emtoothfxr

Ingredients

• 3/4 cup(s) low-fat plain yogurt
• 1 tsp fresh lemon juice
• 1 1/2 tsp dill, fresh, chopped
• 3/4 tsp table salt, divided
• 1/8 tsp paprika
• 12 oz Chicken, breast, raw, without skin & bone, 4 halves
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tsp olive oil
• 1 small onion(s), sliced
• 1 Tbsp fresh lemon juice
• 1 1/3 cup(s) Iceberg lettuce, shredded
• 1 cup(s) tomato(es), chopped
• 4 large white pita bread, 6-inch, warmed
• 1/4 cup(s) crumbled feta cheese, 1 ounce

Preparation

Step 1

Combine yogurt, 1 teaspoon lemon juice, dill, 1⁄4 teaspoon salt and 1⁄8 teaspoon paprika in a bowl; cover and chill.


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.


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.


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. Yield: 4 servings (serving size: 1 pita