2/3 cup plain nonfat Greek yogurt
2 teaspoons fresh lemon juice
1/2 teaspoon dried dill weed
3/4 teaspoon garlic salt, divided
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into thin slices
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained (or try Hunt's® Organic)
3 whole wheat pita pocket breads (6-1/2 inch), cut in half
1 cup thinly sliced cucumber
3 tablespoons crumbled feta cheese
Stir together yogurt, lemon juice, dill and 1/4 teaspoon garlic salt in small bowl; set aside.
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.
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.
Mediterranean Chicken Pita Pockets
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