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
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
