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
Nutrition information
| % Daily Value | ||
|---|---|---|
| Total Fat | 8 g | 13% |
| Saturated Fat | 2 g | 10% |
| Cholesterol | 52 mg | 17% |
| Sodium | 601 mg | 25% |
| Carbohydrate | 22 g | 7% |
| Dietary Fiber | 3 g | 13% |
| Protein | 25 g | 50% |
| Vitamin C | 7 mg | 12% |
| Calcium | 94 mg | 9% |
| Iron | 2 mg | 10% |
| Vitamin A | 205 iu | 4% |
| Calories | 263 kcal | 13% |
| Sugars | 3 g |
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.
